My Famous Chicken Spaghetti That Everyone Loves.

Ingredients

2 c. cooked chicken
3 c. dry spaghetti, broken into two-inch pieces
2 cans cream of mushroom soup
2 c. grated sharp cheddar cheese
1/4 c. finely diced green pepper
1/4 c. finely diced onion
1 jar (4-ounce) diced pimentos, drained
2 c. reserved chicken broth from pot
1 tsp. Lawry’s Seasoned Salt
1/8 tsp. (to 1/4 teaspoon) cayenne pepper
Salt and pepper, to taste
1 c. additional grated sharp cheddar cheese

Instructions

Step 1: Cook the Chicken and Spaghetti

1. Cook 1 cut-up fryer (or use rotisserie chicken for convenience) and pick out the meat to make 2 cups. Reserve 2 cups of the chicken broth.
2. Cook the spaghetti in the same chicken broth until al dente. Do not overcook.

Step 2: Combine Ingredients

1. In a large mixing bowl, combine the cooked spaghetti, shredded chicken, cream of mushroom soup, 2 cups of grated cheddar cheese, diced green pepper, diced onion, drained pimentos, reserved chicken broth, Lawry’s Seasoned Salt, cayenne pepper, salt, and pepper. Mix well until everything is evenly combined.

Step 3: Assemble and Bake

1. Transfer the mixture to a greased casserole dish. Sprinkle the remaining 1 cup of grated cheddar cheese on top.
2. Bake at 350°F (175°C) for 45 minutes, or until bubbly and golden on top. (If the cheese starts to brown too quickly, cover the dish with foil.)

Step 4: Serve and Enjoy
Let the casserole cool for 5-10 minutes before serving. Pair with a fresh salad or garlic bread for a complete meal.