This is the only casserole all my boys (including my husband) gobble up. The seasoning salt, and just a touch of cayenne pepper gives this dish the right amount of kick and flavor. It is my family's creamy cheesy comfort food of choice. I omit the pimentos, and sometimes I'll do shortcuts with a readymade rotisserie chicken I get at the store with canned broth. I often double up and freeze for those days I don't have time to cook. This is perfect for potlucks, or sending to a friend in need.
■2 cups Cooked Chicken
■3 cups Dry Spaghetti, Broken Into Two Inch Pieces
■2 cans Cream Of Mushroom Soup
■2 cups Grated Sharp Cheddar Cheese
■1/4 cup Finely Diced Green Pepper
■1/4 cup Finely Diced Onion
■1 jar (4 Ounce) Diced Pimentos, Drained
■2 cups Reserved Chicken Broth From Pot
■1 teaspoon Lawry's Seasoned Salt
■1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
■Salt And Pepper, to taste
■1 cup Additional Grated Sharp Cheddar Cheese
Preparation Instructions
Boil 1 whole chicken or cut up fryer for one hour 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, (Don't forget to save 2 cups of broth) 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).
Posted by Ree on September 5 2009
For more detailed instructions, go to the Pioneer Woman link. http://thepioneerwoman.com/cooking/2007/06/chicken_spaghet/
