Sure! Here's your Famous Chicken Spaghetti recipe rewritten as a long, detailed, and more engaging version — perfect for blogs, social media posts, or cookbooks:
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A warm, cheesy comfort food classic that brings everyone running to the dinner table!
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Ingredients:
2 cups cooked chicken, shredded or chopped (use leftover rotisserie or boil fresh)
3 cups dry spaghetti, broken into 2-inch pieces
2 cans (10.5 oz each) cream of mushroom soup
2 cups sharp cheddar cheese, freshly grated
1/4 cup green bell pepper, finely diced
1/4 cup onion, finely diced
1 jar (4 oz) diced pimentos, drained
2 cups reserved chicken broth (from cooking the chicken or use store-bought)
1 teaspoon Lawry’s Seasoned Salt
1/8 to 1/4 teaspoon cayenne pepper (adjust to your heat preference)
Salt and black pepper, to taste
1 additional cup sharp cheddar cheese, for topping
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Directions:
1. Cook the Chicken:
If you're starting with raw chicken, place a whole cut-up fryer or about 2 large chicken breasts in a large pot. Cover with water and bring to a boil. Reduce heat and simmer until the chicken is fully cooked and tender—about 30 to 40 minutes.
Once cooked, remove the chicken, let it cool slightly, and then shred or chop enough to get 2 cups of meat. Be sure to save the chicken broth in the pot—you’ll use this to cook the pasta and add flavor to the dish.
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2. Cook the Spaghetti:
In the same flavorful chicken broth, bring it back to a boil and add 3 cups of broken spaghetti. Cook just until al dente (tender but still firm to the bite). Avoid overcooking—it will continue cooking in the oven later.
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3. Mix the Casserole:
In a large mixing bowl, combine the following:
Cooked, shredded chicken
Cooked spaghetti
2 cans cream of mushroom soup
2 cups grated sharp cheddar
Diced green pepper
Diced onion
Drained pimentos
2 cups reserved chicken broth
Lawry’s seasoned salt
Cayenne pepper
Salt and pepper to taste
Stir everything together until well combined and creamy. It should look rich and slightly soupy—don’t worry, it thickens beautifully in the oven.
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4. Assemble and Bake:
Transfer the entire mixture into a greased 9x13-inch casserole dish or similar-sized baking pan. Spread it out evenly. Sprinkle the remaining 1 cup of cheddar cheese over the top.
Cover tightly with foil.
Bake in a preheated oven at 350°F (175°C) for 45 minutes, or until the cheese is melted, golden, and the casserole is bubbling around the edges. If the cheese starts to brown too much, you can re-cover with foil partway through baking.
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Storage Tips:
To make ahead and refrigerate: Assemble the casserole fully, cover, and refrigerate for up to 2 days.
To freeze: Cover the unbaked casserole with plastic wrap and foil. Freeze for up to 6 months. When ready to eat, thaw overnight in the refrigerator and bake as directed.
Leftovers store well in the fridge for up to 4 days and reheat beautifully in the microwave or oven.
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Optional Add-Ins & Tips:
Add sautéed mushrooms, cooked bacon bits, or a dash of hot sauce for extra flavor.
Use cream of chicken soup instead of mushroom if preferred.
This dish pairs well with a crisp green salad and garlic bread!
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Why Everyone Loves It:
This creamy, cheesy, chicken-packed casserole is the ultimate comfort food. It’s easy to prepare, family-friendly, freezer-friendly, and always a crowd-pleaser at potlucks, holidays, or casual dinners.
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