This recipe can be prepared in one 9x13 pan, or divided into two smaller pans - baking one now and freezing the other for later!
Preheat oven to 350°. Prepare Spaghetti, drain. Shred or dice Precooked Chicken Breasts.
Melt Butter, mix with Cream of Chicken Soup, Broth, Sour Cream, Cayenne, Parsley, Salt, Pepper, Italian Seasoning and Parmesan. Add chicken and cooked spaghetti.
If making full recipe - pour into 9x13 pan, top with Shredded Cheddar Cheese and Bread Crumbs, bake for 60 minutes or until bubbly.
If dividing recipe - divide in half between two baking dishes. Top one pan with half amounts of Shredded Cheddar Cheese and Bread Crumbs, bake for 45 minutes or until bubbly. Freeze one half, marking with prep instructions [Top with Shredded Cheddar Cheese and Breadcrumbs. Bake at 350° for 60 minutes if frozen, 45 minutes if thawed.]