Chicken Spaghetti Casserole
Description
This fabulous casserole will become one of your family's favorites. Even your pickiest eaters will enjoy it. If you are lucky, you will have leftovers which are great, as well.
Ingredients
2 c. cooked chicken from 1 fryer
3 c. dry spaghetti, broken into 2 inch pieces
2 cans cream of mushroom soup
2 c. grated sharp Cheddar cheese
1/4 c. finely diced green or red bell pepper
1/4 c. finely diced onion
4 oz. jar diced pimentos, drained
2 c. reserved chicken broth from pot
1 t. Lawry's Seasoned Salt
1/8 - 1/4 t. cayenne pepper
salt and pepper, to taste
1 c. additional grated sharp Cheddar cheese, for topping
Directions
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Rinse chicken parts in cold water.
Bring a large pot of water to a boil. Add chicken to pot; bring water to a rolling boil. Boil for a few minutes; turn heat to medium-low; simmer for 30-45 minutes. Remove chicken from pot. Reserve at least 2 cups of the water that the chicken was cooked in.
Remove meat to make 2 cups.
If baking the same day, preheat oven to 350 degrees.
Cook spaghetti in same of the reserved chicken broth until al dente, not overcooking since it will finish in the oven. Drain.
Combine spaghetti with remaining ingredients except for the additional cheese.
Place mixture in a casserole dish; top with remaining Cheddar cheese.
You can cover the dish and freeze it up to 6 months, cover it and refrigerate it up to 2 days, or bake it immediately for 45 minutes until bubbly.
If the cheese on top starts to get too brown, cover the dish with aluminum foil.
8 servings.