Chicken Spaghetti Casserole

A return to cooking, to hosting community dinner, and to blogging on Needs More Butter! This recipe is easy, easy, easy (hence why I thought I could swing it for community dinner). The recipe is from The Pioneer Woman Cooks, and I made only the slightest modifications (added more chicken, green pepper, and onions; nixed pimentos). Go to her site to see pretty pictures.

3 cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1 finely diced green pepper
1 finely diced onion

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 three cups. 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. 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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