2 rotisserie chicken breasts and 2 thighs, cut or shred into pieces
3/4 lb thin spaghetti, broken into thirds
2 chicken bouillon cubes
1 can cream of mushroom soup
1 can cream of chicken and mushroom soup
1 green pepper, diced
1/2 yellow onion, diced
4 oz jar diced pimentos (I did not use)
2 cups reserved chicken broth (from cooking spaghetti)
cayenne pepper (optional)
2 1/2 cups grated sharp cheddar cheese (reserve 1 cup for topping)
Preheat oven to 350 degrees. Spray a large casserole dish with non-stick cooking spray.
Fill large stock pot with water and add chicken bouillon. Cover and bring to a boil. Add the spaghetti and cook for 5 minutes, or until al dente. Reserve 2 cups of the chicken broth and drain spaghetti.
In a large bowl, combine the chicken, cooked spaghetti, soups, green pepper, onion, pimentos, 1 1/2 cups cheese, and 1 1/2 cups of chicken broth. Add more broth as needed. You want the mixture to be fairly thin and stirable, and it will thicken up while baking. Taste and season with salt, pepper, cayenne pepper, and garlic powder as needed.
Transfer mixture into prepared casserole dish and top with remaining 1 cup cheese. Cover with a lid or foil. Bake for 25 minutes. Uncover and cook another 15-20. We topped ours with a dollop of sour cream. Enjoy!