Chicken Spaghetti

2 cups cooked chicken

2 cans cream of mushroom soup or cream of chicken

2 cups grated sharp cheddar cheese

1/4 cup finely diced green pepper

1/2 cup finely diced onion

1-4 oz jar diced pimentos, drained

3 cups dry spaghetti broken into 2 in pieces

2 cups reserved chicken broth if you boiled your cooked chicken if not just use canned chicken broth

1 tsp Lawry's seasoned salt

1/8 to 1/4 tsp cayenne pepper (if you like spice)

salt and pepper to taste

1 additional cup of cheddar cheese

Cook 1 cup up fryer and pick out the meat to make two cups.  Cook spaghetti in same chicken broth until al dente.  Do not over cook.  When spaghetti is cooked, combine with remaining ingredients except  additional 1 cup cheese.  

Place mixture in casserole pan and top with remaining cheese.   Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately:  350 degrees  for 45 minutes.    If the cheese on top gets too cooked cover with tin foil.  

From Pioneer woman