Ingredients
- 1 rotisserie chicken, meat pulled off and cut into bit-sized pieces, carcass reserved (including skin)
- 1 can low sodium chicken stock
- 6 cups water
- 1 can Cream Of Mushroom Soup
- 1 can Cream of Chicken Soup
- 4 cups Grated Sharp Cheddar Cheese, divided in half
- 1 green or red pepper, finely diced
- 1 jalapeno pepper, finely diced (optional)
- 1 small onion, finely diced
- 1 jar (4 Ounce) Diced Pimentos, Drained
- 8 oz. white mushrooms, sliced (optional)
- 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
- 1 teaspoon Lawry’s Seasoned Salt
- 1/4 Teaspoon Cayenne Pepper
- Salt And Pepper, to taste
Preparation
Step 1
Preheat oven to 350.
In stockpot, combine chicken carcass, stock and water and bring to a boil. Turn down heat and simmer, covered, for about 20 minutes. I did this to make 2 cups of stock go further.
In meantime saute pepper, onions, mushrooms and pimentos until softened, and liquid has evaporated.
Strain chicken stock. Reserve 1 1/2 cups. Bring the remaining stock back to a boil. Cook the spaghetti in stock until it is almost done. It should still have some bite to it. Drain spaghetti.
Stir together chicken, spaghetti, soups, vegetables, 2 cups cheese, and seasonings. Stir in reserved stock. Transfer to baking dish and top with rest of cheese.
Place mixture in casserole pan and top with remaining sharp cheddar. Bake for 45 minutes until bubbly. If the cheese on top starts to get brown too much, cover the casserole with foil. When it’s done, remove the casserole from the oven and let it rest for 5-10 minutes before serving.