Pioneer Woman Chicken Spaghetti - cooking recipe

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

Preparation

Cook 1 cut up fryer in water 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.).