Chicken Confetti Spaghetti (Julie)

7 oz spaghetti pasta
2 tbsp unsalted butter
2 (9 oz) pkgs Perdue Short Cuts Roasted Chicken Breast
1 (4 oz) jar diced Pimento, drained
8 oz trinity mix (fresh diced onions, bell peppers, celery)
1 (10.75 oz) can cream of mushroom soup
¼ tsp kosher salt
1/8 tsp pepper
1 (14 oz) can chicken broth
1 ¼ cup shredded sharp cheddar
1 cup Panko bread crumbs

Preheat oven to 425°. Fill large saucepan half full of water. Bring to boil on high. Break pasta into 2” pieces and stir into boiling water. Boil 5 minutes, stirring occasionally, or until partially tender.

Meanwhile, cut butter into small pieces while placing in medium bowl. Set aside to soften. Combine in microwave safe bowl: chicken, pimentos, trinity mix, soup, salt, pepper, and broth until well blended. Cover & microwave on High 2-3 minutes or until mixture is hot and vegetables begin to soften.

Drain pasta and stir into vegetable mixture. Transfer mixture into a 2-quart baking dish. Stir cheese and bread crumbs into butter. Spread evenly over top of mixture. Bake 15-20 minutes or until golden and bubbly around edges. Let stand 5 minutes before serving.

Yield: 6 servings