Chicken Spaghetti

2 cups cooked chicken
3 cups spaghetti, uncooked and broken into two-in. pieces
2 cans cream of mushroom soup
3 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/4 cup finely diced onion
1 (4-oz.) jar diced pimentos, drained
2 cups reserved chicken broth from pot
1 tsp. Lawry's Seasoned Salt
1/8 tsp. to 1/4 tsp. cayenne pepper
Salt and pepper, to taste

Cook 1 cut up fryer chicken 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°F for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).