Chicken Spaghetti Recipe

One of our favorite recipes, adapted from several recipes to our tastes.  And the leftovers are fantastic.

1 whole chicken (I prefer to use a pre-cooked rotisserie chicken, cut into bite-sized pieces)
1 package (8 oz.) dried pasta
2 Tbsp. butter
2 Tbsp. olive oil
1 onion, chopped
1 green bell pepper, chopped
1 cup fresh mushrooms, chopped (these can be omitted for those who don't like mushrooms, but we love 'em)
salt and pepper to taste
1/2 tsp garlic powder
1/4 tsp cayenne pepper (if desired)
2 cans cream of mushroom soup, undiluted
2 cups cheddar cheese, grated
1 (4 oz.) jar pimentos, drained
1/2 cup fresh grated Parmesan cheese
1 cup sliced almonds, toasted

1.  If you are cooking your own chicken: cook the chicken in seasoned water over medium heat.  Remove the chicken and let cool slightly.  Shred or cut the chicken into bite-sized pieces. 

2.  Preheat oven to 350 degrees F.

3.  Cook pasta according to package directions.  For extra flavor, cook with chicken boullion, broth or left over water from cooking the chicken.  Drain the pasta.

4.  Saute the vegetables in butter and olive oil.  Reduce heat to low and stir in salt, pepper, garlic powder and cayenne pepper.  Stir in soup, cooked pasta and chicken pieces. Add 1 1/2 cups of cheddar cheese and pimentos.  Stir together until all ingredients are blended and cheese is melted. 

5.  Adjust seasonings and pour mixture into a large greased baking dish.  Top with remaining cheddar cheese.  Bake uncovered at 350 degrees for 30-35 minutes or until bubbly.  Remove from oven and top with Parmesan cheese and toasted almonds.  Bake 5-10 more minutes. 

***We serve this with crusty French or Italian bread and salad.