Cook the Chicken: Boil one cut-up fryer chicken in a large pot until cooked through. Remove the chicken, reserve 2 cups of broth, and shred meat to measure 2 cups.
Cook the Spaghetti: In the same broth, cook spaghetti until al dente (do not overcook).
Combine Ingredients: In a large bowl, mix the cooked spaghetti, shredded chicken, cream of mushroom soup, 1 cup of grated cheddar cheese, green pepper, onion, pimentos, reserved broth, seasoned salt, cayenne, and salt and pepper to taste.
Assemble: Pour the mixture into a casserole dish. Top with the remaining 1 cup of grated cheddar cheese.
Bake or Store:
Bake: Preheat oven to 350°F (175°C). Bake for 45 minutes, or until bubbly. If the cheese starts to over-brown, cover with foil.
Store: Cover and freeze for up to 6 months or refrigerate for up to 2 days.
