Ree's Chicken Spaghetti

 I finally got around to make Ree Drummond's famous chicken spaghetti and it sure did not disappoint! It is super moist and so very delicious! Easy to assemble too. I tweaked the recipe just a little. So yummy! Enjoy!

Ingredients:

-2 chicken breasts, skinless, boneless, cooked and cut into chunks

-1 lb spaghetti, broken in half, cooked for 10 minutes, then drained

-2 (10 3/4 oz each) cans cream of mushroom soup

-3 cups shredded cheddar cheese, divided

-1 green bell pepper, diced

-1 small onion, finely chopped

-1 (4 oz) jar, diced pimientos, drained

-2 cups chicken broth

-1 tsp seasoned salt

-1 tsp salt

-1 tsp pepper

-1/4 tsp cayenne pepper

Directions:

Preheat oven to 350 F. 

Coat the bottom and sides of 9x13 casserole dish with cooking spray. Set aside.

In a large bowl, mix together 2 cups of the cheese, along with all of the ingredients. Once well mixed, pour into prepared dish. Top with remaining cup of cheese.

Bake in preheated oven for 45 minutes.

Enjoy!