Ingredients
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2 cups cooked chicken (from 1 fryer chicken, shredded)
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3 cups spaghetti, uncooked and broken into 2-inch pieces
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2 cans (10.5 oz each) cream of mushroom soup
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3 cups grated sharp cheddar cheese (plus 1 cup for topping)
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1/4 cup finely diced green pepper
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1/4 cup finely diced onion
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1 (4 oz) jar diced pimentos, drained
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2 cups reserved chicken broth from cooking
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1 tsp Lawry’s Seasoned Salt
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1/8 to 1/4 tsp cayenne pepper (to taste)
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Salt and black pepper, to taste
Instructions
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Cook the Chicken: Place one cut-up fryer chicken in a large pot, cover with water, and simmer until cooked through. Remove from broth, cool slightly, then shred the meat (about 2 cups). Reserve 2 cups of broth for later.
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Cook the Pasta: In the reserved chicken broth, cook spaghetti until al dente. Do not overcook—it will bake later. Drain lightly, leaving a bit of broth for flavor.
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Mix Ingredients: In a large bowl, combine spaghetti, shredded chicken, cream of mushroom soup, 3 cups cheddar cheese, green pepper, onion, pimentos, chicken broth, and seasonings. Mix until creamy.
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Prepare Casserole: Transfer mixture into a greased casserole dish. Top with the remaining 1 cup of cheddar cheese.
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Bake: Bake at 350°F (175°C) for 45 minutes, until bubbly and golden. If cheese browns too quickly, cover with foil.
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Serve: Let rest for 5 minutes before serving. Enjoy warm and cheesy!
Notes
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Make-Ahead: Assemble the casserole, cover tightly, and refrigerate for up to 2 days or freeze for up to 6 months.
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Freezer Tip: Freeze unbaked for best results. To cook from frozen, add 20 extra minutes to baking time.
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Spice Adjustments: Add diced jalapeños for heat or omit cayenne for a kid-friendly version.
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Healthier Swap: Use whole wheat pasta and reduced-fat cheese for a lighter dish.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free