Begin by boiling one cut-up fryer chicken in a pot of water until thoroughly cooked. Once cooked, shred the chicken, ensuring you have about two cups of meat set aside for the casserole.

In the same pot of broth where the chicken was cooked, boil the spaghetti until it's al dente—be sure not to overcook it. Drain, but reserve 2 cups of the broth for later.

In a large mixing bowl, combine the cooked spaghetti, shredded chicken, cream of mushroom soup, 2 cups of grated sharp cheddar cheese, diced green pepper, diced onion, drained pimentos, and the reserved 2 cups of chicken broth. Season the mixture with Lawry’s Seasoned Salt, cayenne pepper, and add salt and pepper to taste. Stir well to ensure everything is evenly incorporated.

Pour the prepared mixture into a greased casserole dish. Sprinkle the remaining cup of grated sharp cheddar cheese on top.

Depending on your schedule, you can either freeze the dish for up to six months, refrigerate it for up to two days, or bake it immediately.

If baking straight away, place the casserole in a preheated oven at 350°F and bake for about 45 minutes or until the dish is hot and bubbling. If you notice the cheese browning too quickly, loosely cover the dish with foil to prevent burning. Serve warm and enjoy!