| 4 lbs. chicken or 6 chicken breasts |
| Cook - Cut in bite sized pieces |
| Save Broth |
| 1 med. onion chopped |
| 1 green pepper chopped |
| 2 qts chicken broth (add water to make up difference) |
| 1 lb. spaghetti |
| 1 jar chopped pimentos (optional) |
| 1 can cream of chicken soup |
| salt & pepper |
| |
| Cook veggies & chicken broth, add spaghetti and cook. add pimento, chicken soup, cook a few minutes, add chicken
(at this point it seems too soupy but it will absorb liquid during baking). |
| |
| Put in baking dish, top with sharp cheddar cheese. If you increase volume of chicken or spaghetti, just add another can of soup. |
| |
| Bake 30 minutes at 350° |
