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

Steps

1. Rinse chicken parts in cold water.
2. 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.
3. Remove meat to make 2 cups.