Chicken Spaghetti

Chicken Spaghetti
Yield: 10-12 servings
3 cups cooked chicken
3 cups broken spaghetti
1 can cream of chicken soup
1 can cream of mushroom soup
3 cups shredded cheddar cheese
1/4 cup finely diced green pepper
1/2 cup diced onion
1 jar (4 oz) pimentos, drained
2 cups chicken broth (I use the broth from my chicken)
1 tsp seasoned salt
1/4 tsp cayenne pepper
salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C).  Cook 1 cut up fryer and pick out the meat to make three cups. If you don't have a cut up fryer chicken, you can substitute any chicken pieces (sometimes I just use breast meat).  Cook spaghetti in same chicken broth (or in boiling water) until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except 1 cup sharp cheddar.  Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.  Another option is to go ahead and sprinkle with cheese just be careful the cheese doesn't burn, if it starts to turn, just cover with foil.

Freezing Instructions:
Prepare casserole, add cheese to top of casserole but do not bake.  Cover tightly with aluminum foil and freeze up to three months.  Allow casserole to defrost and bake as directed.

Adapted from All Recipes