Chicken Spaghetti

Chicken Spaghetti   By: Pioneer Woman

2 cups cooked chicken (I just used two chicken breast)

3 cups dried spaghetti broke into 2 inch pieces

2 cups cream of mushroom soup

2 cups shredded cheddar cheese

1/4 cup finely chopped green pepper

1/4 cup finely chopped onion

1 4 oz jar diced pimentos, drained

2 cups chicken broth reserved from pot

1 teaspoon Lawry's seasoned salt

1/8 to 1/4 teaspoon Cayenne Pepper

salt and pepper to taste

1 cup additional shredded cheddar cheese

Preparation Instructions

Cook cook chicken in boiling water. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).