Ingredients
Equipment
Method
- In a large pot, boil a whole fryer chicken (or chicken breasts/thighs) until fully cooked. Remove, cool slightly, shred into 2 cups of meat, and reserve 2 cups of broth.
- In the reserved broth, cook spaghetti until al dente. Drain and set aside.
- In a large bowl, combine spaghetti, shredded chicken, cream of mushroom soup, 1 cup cheddar cheese, green pepper, onion, pimentos, chicken broth, seasoned salt, cayenne, and salt and pepper. Stir until well mixed.
- Pour mixture into a greased casserole dish. Top with remaining 1 cup cheddar cheese.
- Preheat oven to 350°F (175°C). Bake for 45 minutes, until bubbly and golden. If the cheese browns too quickly, cover loosely with foil.
- Allow to rest for 5–10 minutes before serving. Garnish with fresh parsley if desired.
Notes
For a creamier casserole, stir in a splash of heavy cream or sour cream before baking. Kids love this dish with a little extra cheese on top. Great recipe to double and freeze—perfect for busy families or new parents needing freezer meals.