Cheesy Chicken Spaghetti

• 2 (12 ounce) cans chicken, break chicken apart undrained (white, dark or mix)
• 2 (14 ounce) cans reduced-fat chicken broth
• 1 lb angel hair pasta
• 1 medium onion, chopped
• 1 lb sliced fresh mushrooms (optional)
• 1 (4 ounce) jar pimientos
• 1 chopped bell pepper
• 1 (10 1/2 ounce) can spicy cheese soup
• 1/4 cup evaporated milk
• 1 tablespoon butter
• parmesan cheese (jar)

1. Grease 9 x 13 glass dish.
2. Bring chicken broth to boil, add can chicken, and pasta, cook till pasta done and most of the broth is absorbed.
3. DO NOT DRAIN.
4. Pour into glass dish.
5. Saute in butter, onion, bell pepper, pimentos, and sliced mushrooms till onions and mushrooms wilted.
6. Spread over chicken and pasta.
7. Mix with wire whisk over low heat cheese soup, evaporated milk, stirring till heated, then pour over vegetables covering top of casserole.
8. Sprinkle with Parmesan cheese.

chicken, chicken broth, angel hair pasta, onion, fresh mushrooms, pimientos, bell pepper, spicy cheese soup, milk, butter, parmesan cheese

Taken from www.food.com/recipe/cheesy-chicken-spaghetti-60802 (may not work)