This is a recipe I got out of the Wisconsin State Journal and decided to try it. The picture isn't mine but this is almost exactly what it looked like when done (except for the red pimentos). My family likes spaghetti and I thought this would be a nice new twist. It turns out it was a real hit! My son is in a season of being a very picky eater and I watched him gobble this down. He finished it all and asked for seconds! I can't remember the last time he's done that. He usually has 3 bites and says "all done mommy". So this will be a keeper.
*Spaghetti noodles (amount would depend on # of people eating)
*2 cans condensed cream of mushroom soup
*2 cups shredded sharp cheddar cheese
*1 small onion, finely diced
*1/4 cup finely diced green bell pepper
*Seasoned salt to taste
*Black pepper to taste
*1/8 tsp cayenne pepper (this gives it a nice kick)
*About 3 cups cut up and cooked chicken breast
Heat oven to 350 degrees. Cook spaghetti according to directions, drain but KEEP 1/2 cup pasta water and set aside. In a large bowl, combine cooked spaghetti, soup and 1-1/2 cups of the shredded cheese. Stir in onion, bell pepper and cayenne pepper (I actually threw my onion and green pepper in with my chicken to cook it a bit before mixing). Mix well. Add chicken and some of the reserved pasta water (as needed) and mix. Spoon into a 9 x 13 baking dish coated with cooking spray. Top with remaining cheese. Bake for 35 to 45 minutes or until bubbly. Let stand 5 minutes and serve. Hope you enjoy it!
Picture credit: Kids Eat the Darndest Things