Chicken Spaghetti

Steps

1. 1

   Cook one cut-up fryer chicken, then let it cool enough to handle. Pick the meat from the bones to make 2 packed cups of cooked chicken; small pieces of skin may be included for flavor.

2. 2

   Finely dice the green pepper and onion. Drain the pimentos; if they are sliced rather than diced, chop them into small pieces.

3. 3

   Break the uncooked spaghetti into pieces about 2 inches long.

4. 4

   Cook the broken spaghetti in the same chicken broth until just al dente. Do not overcook it, since it will finish cooking in the casserole.

5. 5

   Combine the cooked spaghetti with the cooked chicken, cream of mushroom soup, 2 cups of the grated sharp cheddar, green pepper, onion, pimentos, and seasoned salt. Do not add the reserved 1 cup of cheddar yet.

6. 6

   Add the reserved chicken broth gradually, starting with 1 cup and stirring thoroughly. Stop when the mixture is easy to stir but not soupy; the full 2 cups may not be needed.

7. 7

   Season with cayenne, salt, and black pepper to taste. Stir thoroughly, taste, and adjust the seasoning as needed.

8. 8

   Transfer the mixture to a casserole pan and spread it evenly. Top with the remaining 1 cup of grated sharp cheddar.

9. 9

   If making ahead, cover and refrigerate unbaked for up to 2 days, or cover and freeze unbaked for up to 6 months. For refrigerated casserole, let it sit at room temperature for about 30 minutes before baking; it may need 5–10 additional minutes if still chilled.

   Start 30-minute timer
10. 10

    Bake immediately at 350°F (180 °C) (175°C (350 °F)) for 45 minutes, until bubbly. If the cheese on top starts to get too cooked, cover the casserole with foil.

    Start 45-minute timer