- 2 cups cooked chicken, shredded
- 3 cups dry spaghetti, broken into 2-inch pieces
- 2 cans cream of mushroom soup
- 2 cups grated sharp cheddar cheese, divided
- 1/4 cup green pepper, finely diced
- 1/4 cup onion, finely diced
- 1 jar (4 oz) diced pimentos, drained
- 2 cups chicken broth (reserved from cooking chicken)
- 1 tsp Lawry’s Seasoned Salt
- 1/8-1/4 tsp cayenne pepper
- Salt and pepper, to taste
- Cook the Chicken: Boil one cut-up fryer chicken in a large pot until cooked through. Remove the chicken, reserve 2 cups of broth, and shred meat to measure 2 cups.
- Cook the Spaghetti: In the same broth, cook spaghetti until al dente (do not overcook).
- Combine Ingredients: In a large bowl, mix the cooked spaghetti, shredded chicken, cream of mushroom soup, 1 cup of grated cheddar cheese, green pepper, onion, pimentos, reserved broth, seasoned salt, cayenne, and salt and pepper to taste.
- Assemble: Pour the mixture into a casserole dish. Top with the remaining 1 cup of grated cheddar cheese.
- Bake or Store:
- Bake: Preheat oven to 350°F (175°C). Bake for 45 minutes, or until bubbly. If the cheese starts to over-brown, cover with foil.
- Store: Cover and freeze for up to 6 months or refrigerate for up to 2 days.
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This Chicken Spaghetti is comfort food at its finest, combining tender chicken, savory seasonings, and melty cheddar cheese with spaghetti noodles. Perfect for weeknights or potlucks, it’s a crowd-pleaser that’s easy to make ahead or freeze for later.
Ingredients:
Instructions:
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