Just discovered this recipe from The Pioneer Woman. Not only does she have thousands of wild mustangs running on her land, she can cook, take beautiful photos and is absolutely a hoot. Oh, and she does it while raising her children (my hero!). This is her version of a flavorful twist to boring old spaghetti and though it makes a hefty portion, it can be made ahead of time and frozen for six months (thaw it or double the baking time). This one’s a keeper for sure.
Ingredients:
2 cups chicken, cooked and shredded
3 cups dry spaghetti, broken into 2-inch pieces
1-2 cans cream of mushroom soup (depending on how creamy you like it)
2 cups shredded cheddar
1/4 cup green pepper, finely diced
1/4 cup onion, finely diced
1 jar diced pimentos, drained
1 teaspoon seasoned salt
1/8-1/4 teaspoon cayenne pepper (optional)
Salt and pepper to taste
1 cup additional shredded cheddar cheese
Cook spaghetti according to package directions (be sure not to overcook!). Combine all ingredients, reserving the extra cheddar cheese. Place in a casserole dish and top with remaining cheddar. If saving for later use, cover and freeze for up to six months. Otherwise, bake at 350F for 45 minutes or until hot (cover with foil if cheese starts getting overcooked).
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| Oh, and keep an eye on any nearby mischievous children who might want to “help”… |
