Ingredients2 c. cooked chicken3 c. dry spaghetti, broken into two-inch pieces2 cans cream of mushroom soup2 c. grated sharp cheddar cheese1/4 c. finely diced green pepper1/4 c. finely diced onion1 jar (4-ounce) diced pimentos, drained2 c. reserved chicken broth from pot1 tsp. Lawry’s Seasoned Salt1/8 tsp. (to 1/4 teaspoon) cayenne pepperSalt and pepper, to taste1 c. additional grated sharp cheddar cheeseDirectionsCook 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).
