Chicken Spaghetti

This really is a fabulous casserole, and the only one in existence that my husband will eat!


There is a lot of “stuff” in this casserole, but the way I ensure widespread acceptance and bliss by those I serve it to is to keep everything diced very small and to season it adequately. And I’ll show you how to do just that. So let’s jump into Chicken SpaghettiLand, shall we? The water’s just fine.



PREP TIME:hours 30 mins

COOK TIME:hours 45 mins

TOTAL TIME:hour 15 mins



2 c.  cooked chicken

3 c. spaghetti, uncooked and 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



  1. Cook 1 cut up fryer and pick out the meat to make two cups.
  2. 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.
  3. 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).





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