Chicken Pasta Casserole

Tonight for dinner I made a casserole I found on The Pioneer Woman's website. I wasn't the biggest casserole fan growing up but they've come a long way, baby! V loves casseroles and is always begging me to make them so I'm on the lookout for tasty-looking recipes. Tonight's was pretty good, V said it was a keeper anyway. I didn't quite follow the recipe because I don't get home from work until 5:30 or so so I took some short cuts. But it was still good.

Preheat the oven to 350

Cook a bunch of chicken strips (she says 2 cups) I think I had about 3/4 pounds

Break a pound of spaghetti into pieces

Cook the spaghetti in chicken stock - when you drain it save 2 cups of the stock (I forgot to do this)

Mix together the chicken, spaghetti, 2 cans of cream of mushroom soup, 2 cups shredded cheddar, 1 diced onion, 1 small green pepper, 4 ounces pimentos, seasoning salt, cayenne pepper, salt and pepper all to taste. Then, add in the saved chicken stock (I used extra beef stock since I forgot to save it) - until the mixture is moist but not soupy.

Put into a casserole dish. Top with another cup of cheddar. Bake for about 30-40 minutes until bubbly.

It's pretty tasty. Next time I think I would cook the peppers and onions in advance because I don't like crunchy onions. But it was still pretty good nontheless.