CHICKEN SPAGHETTI

CHICKEN SPAGHETTI

2 c Cooked Shredded Chicken
2 cans Cream of Mushroom Soup
2 c Grated Sharp Cheddar Cheese
1/4 c Finely Diced Green Pepper
1/2 c Finely Diced Onion

1-4oz Jar Diced Pimentos, Drained
3 c Dry Spaghetti, broken into 2 inch pieces
2 c Chicken Broth
1 t Season Salt
1/8 - 1/4 t Cayenne Pepper (optional)
Salt and Pepper to taste
1 additional cup of grated Cheese

Boil and shred chicken. Cook spaghetti in the chicken broth water until al dente. Do not overcook. When spaghetti is cooked combine with remaining ingredients except additional cup of cheese.
Place mixture in a casserole dish and sprinkle with remaining cheese. Cover and store in the freezer for up to 6 months, in the fridge for up to 2 days or bake immediately: 350 for 45 minutes. If cheese on top starts to get to cooked cover with foil.

Courtesy of Pioneer Woman - if you want super duper step by step instructions go here.