Chicken Spaghetti

I took off half a day at work today, so I figured I may as well cook dinner.  I decided on chicken spaghetti, which is something I really like, but have never actually cooked myself. I found a recipe the way I always do-by searching online.  I used boneless skinless chicken breasts in place of the cut up pieces called for in the recipe.  I left out the green pepper and pimientos, since we didn't have any at the house. Taste-wise I don't think it mattered much, but presentation-wise it was lacking in color, and would have helped. Other than that, the only change I made was to grill the onions before adding them into the recipe because I don't like what tastes like raw (or nearly raw) onion in otherwise fully cooked food.  I think that was a good call.  The final product: great flavor, but a little dry. I probably should have added a 3rd can of cream of mushroom, or a can of cream of chicken. I will definitely add it to my list to cook again.  The recipe as it appears in the Pioneer Woman blog is below.

Ingredients

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 2 cups Grated Sharp Cheddar Cheese
• 1/4 cup Finely Diced Green Pepper
• 1/4 cup Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Reserved Chicken Broth From Pot
• 1 teaspoon Lawry's Seasoned Salt
• 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).