Ingredients:

  • 1 lb (450g) spaghetti noodles
  • 3 cups (450g) cooked chicken breast, shredded or diced
  • 1 can (10.5 oz / 298g) cream of mushroom soup
  • 1 cup (240ml) chicken broth
  • 1 cup (115g) diced green bell pepper
  • 1 cup (115g) diced onion
  • ½ cup (80g) diced pimientos, drained
  • 1 tsp (5g) seasoning salt
  • ¼ tsp (1g) cayenne pepper
  • 3 cups (340g) sharp Cheddar cheese, shredded (divided: 2 cups for mixing, 1 cup for topping)
  • 2 tbsp (30g) unsalted butter

Instructions:

  1. Cook the spaghetti in salted water according to the package directions, but stop 2 minutes early to ensure the pasta remains firm after baking.
  2. Drain the noodles in a colander and set them aside.
  3. In a large skillet over medium heat, sauté the diced onion and green pepper until they become translucent and fragrant.
  4. Stir in the cream of mushroom soup, chicken broth, seasoning salt, and cayenne pepper; whisk gently until the sauce is smooth and simmering.
  5. Stir in the diced pimientos and the shredded cooked chicken, heating through for 2–3 minutes.
  6. In a large mixing bowl or the pot, toss the under-cooked spaghetti with the creamy chicken mixture until evenly coated.
  7. Grease a 9x13 baking dish with butter, pour in the mixture, and stir in 2 cups of shredded Cheddar cheese.
  8. Sprinkle the remaining 1 cup of cheese evenly over the top.
  9. Bake in a preheated oven at 350°F (175°C) for 40–45 minutes until the edges are bubbling and the cheese is golden brown.