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Chicken Spaghetti
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| 1 cut up fryer chicken | |
| 1 pound | thin spaghetti |
| 1 4 ounce jar | diced pimientos drained |
| 1 small | onion |
| 1/4 cup | diced green pepper |
| 2 cans | cream of mushroom |
| 2-2 1/2 | grated cheddar cheese |
| 1 tspn seasoned salt | |
| Pepper to taste | |
Boil chicken in water for bout 25 min. Take chicken out and set aside to cool. Take out 2 c broth. Bring remaining broth up boil and add spaghetti. Drain. Remove chicken from bone. Drain pimientos. Dice veggies. Place cooked spaghetti, cream of mushroom, and 2 cups cheddar cheese together. Next add onion, green onion and pimiento. Add salt and pepper, cooked chicken and broth. Stir together and pour into dish, top with remaining cheese and bake at 350 for 35-45 min
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