I just made this for dinner tonight, and it was a huge hit! I used elbow macaroni instead if spaghetti though, only because it is easier for kids to eat those noodles.
Here is the cast:
2 cans cream of mushroom soup
(or you can use i can of cream of chicken, one mushroom)
1 lb pasta
1 green pepper
1 can of pimentos(i used green chilies, different- but still yummy!)
1/8 t cayanne pepper (or less if you cant take the heat!)
black pepper (generous amount)
1 - 2 tsp. Lawry's seasoning salt
3 cups grated cheddar cheese
* boil chicken, then seperate
* boil pasta in chicken broth
* mix all ingredients, leaving 1 c cheddar cheese for the end.
* spread into a casarole dish, sprinkle with the rest of the cheese
At this point, you can cover it well and freeze it, unbaked. Or you can cover it and refrigerate it, unbaked, for up to two days before baking. Or, if your family is salivating and rending their garments in hunger and agony, go ahead and bake it at 350 degrees for 35 to 45 minutes until hot & bubbly..