Chicken Spaghetti That Everyone Loves
This Chicken Spaghetti is comfort food at its finest, combining tender chicken, savory seasonings, and melty cheddar cheese with spaghetti noodles. Perfect for weeknights or potlucks, it’s a crowd-pleaser that’s easy to make ahead or freeze for later.
Ingredients:
2 cups cooked chicken, shredded
3 cups dry spaghetti, broken into 2-inch pieces
2 cans cream of mushroom soup
2 cups grated sharp cheddar cheese, divided
1/4 cup green pepper, finely diced
1/4 cup onion, finely diced

1 jar (4 oz) diced pimentos, drained
2 cups chicken broth (reserved from cooking chicken)
1 tsp Lawry’s Seasoned Salt
1/8-1/4 tsp cayenne pepper
Salt and pepper, to taste
Instructions:

Cook the Chicken: Boil one cut-up fryer chicken in a large pot until cooked through. Remove the chicken, reserve 2 cups of broth, and shred meat to measure 2 cups.
Cook the Spaghetti: In the same broth, cook spaghetti until al dente (do not overcook).
Combine Ingredients: In a large bowl, mix the cooked spaghetti, shredded chicken, cream of mushroom soup, 1 cup of grated cheddar cheese, green pepper, onion, pimentos, reserved broth, seasoned salt, cayenne, and salt and pepper to taste.

Assemble: Pour the mixture into a casserole dish. Top with the remaining 1 cup of grated cheddar cheese.
Bake or Store:
Bake: Preheat oven to 350°F (175°C). Bake for 45 minutes, or until bubbly. If the cheese starts to over-brown, cover with foil.
Store: Cover and freeze for up to 6 months or refrigerate for up to 2 days.