Chicken Confetti Spaghetti

• 8 ounces spaghetti
• 2 tablespoons unsalted butter
• 18 ounces canned chicken breast meat
• 4 ounces pimientos (diced, drained)
• 8 ounces mixed vegetables (diced onion, bell pepper and celery)
• 10 3/4 ounces cream of mushroom soup
• 1/4 teaspoon kosher salt
• 1/8 teaspoon pepper
• 14 ounces chicken broth
• 1 1/4 cups sharp cheddar cheese (shredded)
• 1 cup breadcrumbs (progresso Panko)

1. Preheat oven to 425.
2. Break pasta into 2" long pieces & cook in boiling water 5 minutes, stirring occasionally or until partially tender.
3. Meanwhile cut butter into small pieces while placing in medium bowl; set aside to soften. COmbine in micro-safe bowl: chicken, pimentoes, trinity mix, soup, salt, pepper, & broth until well blended. Cover and microwave on high 2-3 minutes or until mixture is hot and veggies begin to soften.
4. Drain pasta and stir into veggie mixture. Transfer mixture evenly into 2qt baking dish. Stir cheese & bread crumbs into butter. Mix with finger tips until blended and crumbly; spread evenly over chicken mixture. Bake 15-20 minutes or until golden and bubbly around edges.
5. Let stand 5 minutes before serving.

spaghetti, unsalted butter, chicken breast meat, pimientos, mixed vegetables, cream of mushroom soup, kosher salt, pepper, chicken broth, cheddar cheese, breadcrumbs

Taken from www.food.com/recipe/chicken-confetti-spaghetti-346293 (may not work)