• Cooking Time:
  • Servings:
  • Preparation Time:



  • 2 cups cooked chicken
  • 2 cans Cream of Mushroom soup
  • 2 cups grated sharp cheddar cheese
  • 1/4 cup finely diced green pepper
  • 1/2 cup finely diced onion
  • 1-4 oz jar diced pimentos, drained
  • 3 cups dry spaghetti, broken into two inch pieces
  • 2 cups reserved chicken broth from pot
  • 1 teaspoon Lawry’s Seasoned Salt
  • 1/8 to 1/4 teaspoon Cayenne pepper
  • Salt & Pepper to taste
  • 2 cups grated sharp cheddar cheese (divided


  • Cook 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 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.)

Categories: Main Dish  Poultry 
© 2006-2017 BakeSpace, Inc. All Rights Reserved