Chicken Spaghetti

I found this recipe on another blog. It is different than the one I usually make but is really good.

Ingredients:

2 cups cooked chicken (cooked in pot of water)

2 cans Cream of Mushroom soup

2 cups grated sharp cheddar cheese

1/4 cup diced green pepper

1/2 cup diced onion

1- 4 ounce jar diced pimentos, drained

3 cups dry spaghetti, broken into 2 inch pieces

2 cups reserved chicken broth from pot

1 teaspoon Lawry's Seasoned Salt

1/8 teaspoon Cayenne pepper

salt/pepper to taste

1 additional cup grated sharp cheddar cheese

Directions:

Cook cut up fryer in pot of water (bring to a boil and simmer 30-45 minutes). When done, remove chicken from water, cook spaghetti in same water & reserve 2 cups of broth. Pick out meat to make 2 cups. When spaghetti is cooked, combine w/remaining ingredients except additional cup of sharp cheddar. Place mixture in casserole pan, add 1 cup of broth to mixture (up to 2 cups); make sure not soupy. Top w/remaining cheddar. Bake 45 mintues at 350 degrees. (If cheese on top starts to get too cooked, cover w/foil).

Yummy!