🍝 Cheesy Chicken Spaghetti Casserole 🧀

A Favorite Comfort Dish Perfect for Busy Weeknights or Cozy Family Dinners!

🍽️ Ingredients 🍽️
- 1/4 cup finely diced green pepper
- 2 cups cooked chicken
- 2 cups grated sharp cheddar cheese
- 1/4 cup finely diced onion
- 3 cups dry spaghetti, broken into two-inch pieces
- 2 cans cream of mushroom soup
- 1 teaspoon Lawry's Seasoned Salt
- 1 jar (4 ounces) diced pimentos, drained
- 2 cups reserved chicken broth from pot
- Salt and pepper, to taste
- 1/8 to 1/4 teaspoon cayenne pepper
- 1 cup additional grated sharp cheddar cheese

🧑‍🍳 Directions 🧑‍🍳
1. Begin by cooking a cut-up fryer to make two cups of cooked chicken. Reserve the broth.
2. In the same chicken broth, cook the spaghetti until al dente. Be careful not to overcook.
3. In a large mixing bowl, combine the cooked spaghetti with the cooked chicken, green pepper, onion, cream of mushroom soup, seasoned salt, diced pimentos, 2 cups of sharp cheddar, and season with salt, cayenne, and black pepper to taste.
4. Transfer the mixture into a casserole dish and top with the additional 1 cup of sharp cheddar cheese.
5. You can either freeze this casserole for up to six months, refrigerate it for up to two days, or bake it immediately.
6. To bake, preheat your oven to 350°F and cook the casserole for about 45 minutes or until it is bubbly and hot. If the cheese on top begins to overbrown, cover the dish with foil.

🍎 Nutritional Information 🍎
- Calories: 450
- Carbohydrates: 38g
- Proteins: 25g
- Fats: 20g
- Sodium: 750mg
- Fiber: 2g

💡 Tips and Tricks 💡
- For a lighter version, substitute cream of mushroom soup with a low-fat version and use low-fat cheese.
- Add a crunch by topping the casserole with breadcrumbs mixed with melted butter before baking.

⏳ Preparation time ⏳
Preparation time: 20 minutes | Cooking time: 45 minutes | Serving: Serves 6