Chicken Spaghetti

I have another Pioneer Woman recipe to share with you today. And it was delicious, even though my photo of it is terrible. I don't know how to take a pretty picture of something as wonderfully messy as a casserole. So you'll just have to trust me: It tastes a lot better than it looks. (Go look at Ree's pictures. Hers are much better.)

I adjusted the recipe based on our personal tastes, some of the comments on Ree's post, and my time restrictions, and I was really happy with how this turned out. It's nothing special or unique, really: just straight-up delicious home-cooking at its best. I made the full batch and froze half for a later meal, and we still had leftovers -- this makes enough to feed an army! Joe, Andrew and I all really liked this one!

Chicken Spaghetti
source: adapted from The Pioneer Woman Cooks!

1 16-ounce box spaghetti, broken into 2-inch pieces
1 cup chicken broth
2 cups cooked shredded chicken (a store-bought rotisserie chicken works perfectly for this)
2 cans cream of mushroom soup
1 cup sour cream
3 cups shredded sharp cheddar cheese, divided
1 4-ounce can green chilies, drained
1 small onion, finely diced
1 4-ounce can chopped pimientos, drained
1 teaspoon seasoning salt
Salt and pepper to taste

1. Cook spaghetti in chicken broth and water until al dente; drain. When spaghetti is cooked, combine with remaining ingredients except 1 cup shredded cheddar. Pour into a casserole dish and top with remaining cheese.

2. Bake at 350 degrees for 45 minutes or until bubbly.