Chicken Spaghetti...

My family loves this recipe. I make it with chicken breasts rather than a whole chicken. I usually cook the chicken ahead of time and dice into Ziplock bags and freeze it. I use the broth from the chicken breasts or I have used canned. Chicken breasts don't usually have that great of broth so I mix canned with it. I have also used one can of mushroom soup and one of creamed chicken. It all works great! Enjoy!

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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

1 additional cup grated sharp cheddar cheese

Cook 1 cut up fryer and pick out the meat to make two cups. I use chicken breasts.

Cook spaghetti in same chicken broth until al dente.

Do not overcook.

When spaghetti is cooked, combine with remaining ingredients except the 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.)