1 onion chopped
1 (12-ounce) box spaghetti
Cover chicken with water. Cook chicken with
onion until tender. Remove chicken and onion and allow to cool. Reheat broth. Cook spaghetti in broth according to package
directions until done.
1 (12-ounce can) tomato juice
1 (10 ¾-ounce can) cream of chicken soup
(4-ounce jar) chopped pimentos
1 teaspoon cumin
1 teaspoon pepper
1 teaspoon chili powder
Preheat oven to
Mix tomato juice, cream of chicken soup, pimentos, cumin, black pepper and chili powder. Place cooked chicken
and onions in a 9x13 casserole. Pour a portion of the broth over the chicken to moisten. Pour sauce over all. Sprinkle with
sharp cheddar cheese. Bake at 400° for 20 minutes.