Chicken Spaghetti Casserole
A creamy baked spaghetti casserole made with chicken, sharp cheddar, peppers, onion, pimentos, and a lightly spicy mushroom sauce. It serves 8 and can be baked right away, refrigerated for later, or frozen before baking.
Print Pin Servings: 8
Ingredients
- 2 cup cooked chicken
- 3 cup spaghetti, uncooked and broken into 2-inch pieces
- 2 cans cream of mushroom soup
- 3 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 tsp Lawry's Seasoned Salt
- 1/8 TSP cayenne pepper
- Salt and pepper, to taste
Instructions
- Cook 1 cut-up fryer chicken and remove the meat from the bones, measuring out 2 cups of cooked chicken.
- Cook the spaghetti in the same chicken broth until al dente, taking care not to overcook it. Once cooked, combine the spaghetti with the chicken, cream of mushroom soup, 2 cups of the sharp cheddar cheese, green pepper, onion, pimentos, reserved chicken broth, Lawry's Seasoned Salt, cayenne pepper, and salt and pepper to taste.
- Transfer the mixture to a casserole pan and sprinkle the remaining 1 cup sharp cheddar over the top. At this stage, cover and freeze for up to 6 months, cover and refrigerate for up to 2 days, or bake immediately at 350°F for 45 minutes, until hot and bubbly. If the cheese begins browning too much, cover the casserole with foil.
