Ingredients
2 c. cooked chicken
3 c. dry spaghetti, broken into two-inch pieces
2 cans cream of mushroom soup
2 c. grated sharp cheddar cheese
1/4 c. finely diced green pepper
1/4 c. finely diced onion
1 jar (4-ounce) diced pimentos, drained
2 c. reserved chicken broth from pot
1 tsp. Lawry’s Seasoned Salt
1/8 tsp. (to 1/4 teaspoon) cayenne pepper
Salt and pepper, to taste
1 c. additional grated sharp cheddar cheese
Directions
Cook 1 cut up fryer and pick out the meat to make two cups.
Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
