The last time I made this recipe for Chicken Spaghetti SP wasn't a fan. I made a few modifications and I think we're almost there.
This recipe made a ton of food so I froze half of it for a night when we need a quick dinner. Here's the recipe below with the modifications I've made and what I'll do differently next time (mainly add a 1/2 cup of wine for some kick).
Modified from Pioneer Woman
4 chicken breasts, poached and shredded
1 lb spaghetti
2 cans Cream Of Mushroom soup
2 cups grated sharp cheddar cheese
1 small green pepper, diced
1 small onion, diced
12 ounces mushrooms, cut into chunks
1/2 cup white wine
1 jar pimentos, drained and diced
2 cups chicken broth
1 teaspoon seasoned salt
1/4 teaspoon cayenne pepper
Salt And Pepper, to taste
1 cup additional grated cheddar cheese
4-5 pieces of white bread, torn
Cook chicken breasts and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. While spaghetti cooks, saute green pepper, onion and mushrooms in a little butter or oil until soft. Deglaze pan with white wine, then add chicken to heat through. 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. Pulse torn bread and butter in a food processor until you have coarse crumbs. Sprinkle over casserole. Bake at 350 degrees for 45 minutes until bubbly and the breadcrumbs are toasted.