Here it is mid-week, and you may be needing a little comfort food. If you haven't had chicken spaghetti lately, it may be time to put it on the menu.
There are many versions of chicken spaghetti out there, but this one is one of the best I've tasted. It's very flavorful, very cheesy, with just the right ratio of chicken to spaghetti to veggies to sauce. It's also kind of pretty, with the red pimentos and green peppers peeking out from under the layers of spaghetti and yellow cheese.
2 cups cooked chicken (I used a rotisserie chicken)
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups shredded cheese (I used an Italian blend of mozzarella, provolone, parmesan, romano, and asiago cheeses. Use your favorite- cheddar, sharp cheddar, whatever you like.)
1/4 cup finely diced green pepper
1/4 cup finely diced onion
1 jar (4 oz) diced pimentos, drained
1 can (14.5 oz) chicken broth
1/4 cup milk
Salt and pepper to taste (I did not add any salt- there seemed to be enough from the soups and broth)
1 cup additional shredded cheese for the top of the casserole (I used mild cheddar)
Bake at 350 degrees for about 40 minutes, or until hot and bubbly and just starting to brown.