CHICKEN SPAGHETTI

This is a recipe from one of my favorite recipe resources, The Pioneer Woman. It comes together quickly and easily and is a good way to use up leftover cooked chicken.

2 cups cooked chicken
3 cups dry spaghetti, broken into 2-inch pieces
2 cans cream of mushroom soup
3 cups grated sharp cheddar cheese, divided into 2- and 1-cup portions
1/4 cup finely diced green pepper
1/4 cup finely diced onion
1 4-oz. jar diced pimento, drained
1 14 oz. can low-sodium chicken broth
1 tsp. Lawry's seasoning salt
1/8 tsp. cayenne pepper (optional)

Cook spaghetti until just short of 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).