chicken spaghetti

2 c. cooked chicken
3 c. dry spaghetti, broken into two inch pieces
2 cans cream of mushroom soup
2 c. grated sharp cheddar cheese
1/4 c. finely diced green or red pepper
1/4 c. finely diced onion
1 jar (4 oz.) pimentos, drained
2 c. chicken broth
1 tsp. lawry's seasoned salt
1/3 tsp. (up to 1/4 tsp.) cayenne pepper
salt and pepper to taste
1 c. additional grated cheese

cook spaghetti in chicken broth until al dente (this is not the broth listed above.  use broth from cooking chicken or if rotisserie get an extra can.)  do not overcook.  when spaghetti is cooked, combine with remaining ingredients, except additional  1 c. cheddar cheese.  place mixture in casserole pan and top with remaining cheese.  cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately at 350 degrees for 45 minutes until bubbly.  (if the cheese on top started to get too cooked, cover with foil.)

*original recipe from pioneer woman