Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or chopped
- 3 cups spaghetti, uncooked and broken into two-inch pieces
- 2 cans cream of mushroom soup
- 3 cups grated sharp cheddar cheese, divided
- 1/4 cup finely diced green pepper
- 1/4 cup finely diced onion
- 1 (4-oz.) jar diced pimentos, drained
- 2 cups reserved chicken broth (from cooking chicken)
- 1 teaspoon Lawry's Seasoned Salt
- 1/8 to 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
Instructions
- Cook and shred the chicken: Prepare one whole cut-up fryer chicken by boiling or simmering it until fully cooked. Remove the meat from the bones and shred or chop it until you have about two cups of cooked chicken meat.
- Cook the spaghetti: Using the reserved chicken broth from cooking the chicken, boil the broken spaghetti pieces until just al dente. Avoid overcooking the pasta so it does not become mushy.
- Combine ingredients: In a large mixing bowl, combine the cooked spaghetti, shredded chicken, cream of mushroom soup, diced green pepper, diced onion, drained pimentos, Lawry's Seasoned Salt, cayenne pepper, salt, and black pepper. Mix well until all ingredients are thoroughly incorporated.
- Assemble the casserole: Transfer the mixture into a casserole pan. Sprinkle the remaining one cup of grated sharp cheddar cheese evenly over the top of the mixture.
- Bake the casserole: Preheat your oven to 350°F (175°C). Cover the casserole with foil to prevent the cheese from over-browning. Bake for approximately 45 minutes, or until the casserole is bubbly and heated through. If the cheese begins to brown too much during baking, keep the foil in place to protect it.
- Serve and store: Once done, let the casserole sit for a few minutes before serving. You may freeze the assembled casserole (before baking) for up to six months or refrigerate it for up to two days if not baking immediately.
Notes
- Ensure not to overcook the spaghetti to keep the texture pleasant in the baked casserole.
- Use the chicken broth from cooking the chicken to add extra flavor to the pasta and overall dish.
- Adjust cayenne pepper amount to control the spiciness to your preference.
- Covering the casserole with foil helps prevent the cheese topping from overcooking and becoming too hard.
- This casserole can be frozen for long-term storage or refrigerated for quick use.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: American
