Chicken Spaghetti

Pioneer Woman will never lead you astray.  I live by this motto.  Every single recipe of hers that I've ever tried has been delicious!  Seriously.

A couple friends of ours lost their grandfather/father recently and since I'm from the Midwest, when I don't know what to do for someone, I bring food. Specifically comfort food. So I made this recipe and brought it to them.  Apparently it was comforting, because they all loved it.  And so did we.

The great part about this recipe is you can  use leftover chicken, a rotisserie chicken, or boil your own chicken.  Whatever works!

Chicken Spaghetti
2 c. cooked chicken (shredded or chopped)
1 lb spaghetti, broken into two-inch pieces
1 can cream of mushroom soup
1 can cream of chicken soup
2 c. grated sharp cheddar cheese
1/4 c. finely diced onion
1/4 c. finely diced green pepper
1 4 oz jar diced pimentos, drained
2 c. chicken stock or broth
3/4 tsp seasoned salt (or more, taste it after you add the soup and stock and see if it needs more)
1/4 tsp cayenne pepper (or more if you like it spicy--we do!)
pepper to taste
1 c. additional grated cheddar cheese

Boil the spaghetti as directed making sure not to overcook because you will bake it.  Drain.  Combine the cooked spaghetti with the other ingredients except the additional 1 c. sharp cheddar cheese.  Place the chicken spaghetti mixture in a 9x13'' pan and cover with cheddar.  Bake at 350 for 45 minutes, until bubbly. This makes a lot, perfect for company!