2 C cooked chicken
2 cans Cream of Mushroom soup
2 C grated sharp cheddar cheese
1/4 C finely diced green pepper
1/2 cup finely diced onion
1 4oz jar diced pimentos, drained
3 C dry spaghetti, broken into 2" pieces
2 C reserved chicken broth from pot
1 tsp cayenne pepper
salt & pepper to taste
1 additional C grated sharp cheddar cheese
Cook 1 cup up fryer and pick out the meat to make 2 cups. Cook spaghetti in same chicken broth until al dente. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup cheddar cheese.
Place mixture in casserole pan and top with remaining sharp cheddar. Bake at 350 for 45 minutes until bubbly.
Will freeze up to six months or will refrigerate up to two days.