Pioneer Woman Chicken Spaghetti

PIONEER WOMAN CHICKEN SPAGHETTI
This isn't as much work as it seems! Super yummy flavor & love that it can be made ahead!
2 cups cooked chicken * it says to use a fryer but i just did a few boneless skinless breasts2 cans Cream of Mushroom soup2 cups grated sharp cheddar cheese1/4 cup finely diced green pepper1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained * I used 2 oz. and it was plenty pimento3 cups dry spaghetti, broken into two inch pieces * I used about 16 oz. dry2 cups reserved chicken broth from pot1 teaspoon Lawry’s Seasoned Salt1/8 to 1/4 teaspoon Cayenne pepperSalt & Pepper to taste1 additional cup grated sharp cheddar cheese
Cook 1 cut up fryer and pick out the 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 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.)
~ recipe from www.thepioneerwomancooks.com ~