Chicken Spaghetti

INGREDIENTS:
2 cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion

1 4oz jar diced pimentos, drained
3 cups dry spaghetty, broken into 2 in pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry's Seasoned Salt
1/8 to 1/4 teaspoon cayenne pepper
Salt & Pepper to taste
1 additional cup grated sharp cheddar cheese

Boil 1 cut up fryer (or chicken thighs. Pick out meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional cup of cheddar.

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

Brought to you by The Pioneer Woman