Halloween was certainly fun this year and I was freezing by the time we had finished trick or treating! I did learn something new -- when you have been out for about two hours trick or treating and the night is winding down, people are desperate to get rid of any remainging candy that they have. Maybe they are afraid they will end up eating it themselves? Who knows. I just know that my son did extremely well the last half hour!!! People were literally telling the boys to please takes several handfuls and some even started dumping candy in their bags!!! I was just hoping some would be Almond Joys. My husband and I both love them and my son doesn't so that works out really well. Needless to say we have all been "digging" too much already in the candy bowl (and it is a big bowl at that!). But we all had so much fun and that is what Halloween should be all about.
This recipe comes from The Pioneer Woman Cooks! I'm sure you have all heard of her blog. It is great. I love the step by step pictures. I have not yet figured out how to add more than one picture for each post (yes, I am that computer illiterate). But I am not giving up -- maybe someday I will figure it out. I am glad that I have figured out this much, believe me. You can go to her blog if you like for the recipe or just follow what I have written below. It is the same as what is on her blog but without the step by step pictures. This is really a good meal and very "kid friendly." My son loved it and my husband liked it. He said it reminded him of chicken tetrazinni. He prefers that compared to chicken spaghetti. He was also worried about the calories and I can't say he is wrong. It is a very rich dish but very good. I don't worry about calories when I cook. If the dish is too rich, I just don't make it that often or have a bit less on my plate. I like to enjoy food. Don't you agree?
2 cups cooked chicken
2 cans cream of mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper (I used 1/2 cup at least)
1/2 cup finely diced onion
1 - 4 oz jar diced pimentos, drained
3 cups dry spaghetti, broken into 2 inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry's Seasoned Salt
1/8 tsp cayenne pepper (I omitted this)
salt and pepper to taste
1 additional cup grated sharp cheddar cheese
Cook 1 cut up fryer in large pot and cover with water. Bring to boil and simmer for about 45 minutes. When chicken has cooled, pick out the meat to make two cups. (I had extra and froze to use for another time). Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except 1 cup additional cheddar cheese.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to 6 months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes or until bubbly. (If the cheese on top get to be too cooked, just cover with foil.)