{Cowboy Spaghetti}

We had this meal at a friend's house, she called it Cowboy Spaghetti with a link to The Pioneer Woman where I found it as Chicken Spaghetti. Around our house of {mostly} boys the Cowboy stuck! This is one of my kids absolute FAVORITE meals, in fact my daughter was trying to eat more healthy foods and would almost cry when I would make it because she knew she would have no will power.

Recipe adapted from The Pioneer Woman

1 lb. spaghetti, broken (I've used regular, thin and angel hair....all work fine)
2 c. cooked chicken breast cubed or shredded
2 cans cream of mushroom soup, undiluted
3 c. grated sharp cheddar cheese, divided (okay, I wish I ONLY used 3 cups! Not sure of the exact amount but it's for sure not 3. Also, I've used mild, medium and sharp, obviously you'll get more flavor out of the medium and sharp)
1/4 c. chopped green onion
1-4oz jar diced pimentos, drained
2 cups chicken broth (or 1-15 oz. can....it's close enough)
1 tsp. Lawry's seasoned salt
1/8 tsp. cayenne pepper
Cooking spray

Cook the spaghetti according to package directions until al dente, do not overcook.

While spaghetti cooks combine in a large bowl the mushroom soup, 2 c. (or more) cheese, onion, pimentos, broth and seasoning. Mix well, then add the chicken and toss.

Combine the drained spaghetti with the soup mixture, stirring until the noodles are well covered. Place mixture in a 9x13-inch baking dish sprayed with cooking spray. Sprinkle with remaining 1 c. (or more) cheese and bake uncovered at 350 degrees for 45 minutes or until bubbly.