Okay dear friends of mine that want this recipe, I'll DEFINITELY share!! Oh and whoever said chicken spaghetti and green beans is nasty...you're an idiot. I didn't MIX them together you nerd...geeeez.
So I used the Pioneer Woman's Recipe for Chicken Spaghetti BUT I modified it a little bit to make it extra yummy. So listen up.
I don't use pimentos because honestly...who keeps those stocked in your pantry? Not me. If I have 'em maybe I'll throw them in, but if not...no biggie.
For the chopped ingredients (green bell pepper and onion) I saute those in a pan first with lots of butter until they are super yummy and dark and kinda burnt on the edges...mmmm. Sometimes I don't even use bell pepper like last night when I didn't have one handy so it was onion only but still SO good.
For the chicken, I don't always have on the bone chicken so using breasts (gag...I hate that word) is just as good. Boil them the same way and then kinda cube-y rip it up.
I usually only use ONE can of cream of chicken and mushroom and it works but I also kinda half...well not half but make everything a little less than what she says because her recipe makes a LOT. Jen...you and Craig would definitely need to half this unless you're having a party or something.
I always use about 1/4-1/2 t of cayenne pepper because I think that's the BEST part!!!
When she says to pour broth in the mix I DO, but not much. I don't like it very runny and soggy so I keep it at a stirable mix, stay away from soupy like she says. Don't feel at ALL like you need to use all 2 cups of it. I think I use only about 1 cup.
I usually use a mixed cheese of colby and monterrey jack and last night I only had enough grated cheese for the mix but not enough to cover the top before baking it so I used deli slices of colby jack and laid them all over the top to cover it completely. It ended up being REALLY good cuz the cheese kinda held each helping together and was thick.
Hmmm...I think that's it. Guess what I'm gonna have for lunch right now? LEFTOVERS!!!!