Pioneer Woman Chicken Spaghetti

I have not tried this recipe. I got this recipe from The Pioneer Woman Cooks.

• Ready In: 1 hr
• Serves: 8-10

Ingredients

• 2  cups  cooked chicken
• 3  cups spaghetti, broken into two inch pieces
• 2  cups chicken broth (reserved from pot)
• 20  ounces  cream of mushroom soup (2 cans)
• 2  cups  grated sharp cheddar cheese, plus
• 1  cup  grated sharp cheddar cheese
• 1⁄4 cup  finely diced green pepper
• 1⁄2 cup  finely diced onion
• 1 (4 ounce) jar diced pimentos, drained
• 1  teaspoon  Lawry's Seasoned Salt
• 1⁄8-1⁄4 teaspoon cayenne pepper
•  salt & pepper

Directions

1. Cook 1 cut up fryer in water and pick out the meat to make two cups.
2. 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.
3. 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.).