The Pioneer Woman Cooks (43 page)

6. Drain the spaghetti, discarding the cooking liquid. Set aside.

With two forks (or your fingers), remove the chicken from the bones. Shred or cut the meat into bite-size chunks.

Drain the pimientos.

7. Then dice the vegetables:

Finely dice the onion.

8. Cut the green pepper into julienne strips…

9. Then slice them in the other direction to create dice.

10. Place the cooked spaghetti in a large bowl. Add the cream of mushroom soup.

Add 2 cups of the cheddar cheese…

11. Then add the onion, green pepper, and pimiento.

Add the seasoned salt, black pepper, and cayenne pepper. Take it easy on the cayenne if you can’t handle the heat. But if you can, it sure adds some interest to the final dish.

12. Finally, add the chicken and broth.

13. Stir together well, then taste to check the seasonings.

14. Pour the mixture into a large baking pan, and top with the remaining ½ cup cheddar cheese. Bake for 35 to 45 minutes, until bubbly.

RAINBOW ON THE RANCH

One of the great things about living in a wide open space is that you can see both the beginning and end of a rainbow.

I suppose the golf course where I grew up could also, by today’s standards, be considered a “wide open space”…

But I don’t remember ever seeing one of these rainbows during my childhood. I was too busy painting my toenails and watching reruns of Gilligan’s Island.