Preheat oven to 350° F.
Place chicken in large pot and fill with enough
water to cover the chicken. Lightly boil chicken until cooked through (internal
temperature should be 165°F). Once chicken is done remove chicken to cool
slightly. Reserve 1/2 cup chicken stock in small bowl. Shred chicken into bite
Cook the spaghetti in the remaining chicken broth
and enough water as per pasta’s directions. Cook noodles for 8 minutes. Drain
noodles and return to warm pan.
Butter a 9x13-inch baking dish well with stick of
butter; melt remaining butter in pan and sauté onion, and celery until crisp
tender about 5-7 minutes. Add mushrooms and garlic and sauté until mushrooms
are lightly browned about 5 minutes. Remove from heat, fold in pimentos.
Combine shredded chicken and vegetables, add reserved 1/2 cup chicken stock,
cream of chicken soup, and salt and pepper to taste. Add chicken mixture to
spaghetti noodles, toss gently until well coated. Pour into prepared baking
dish. Sprinkle with cheddar cheese. Bake for 30minutes until cheese is melted
Vegetable additions: Bite size broccoli pieces,
water chestnuts, and or asparagus would work great in this dish too!!
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