2 cups Cooked Chicken
3 cups dry spaghetti
1 can cream of mushroom soup
1 can cream chicken soup
2 cups Sharp Cheddar Cheese
1 medium bell pepper chopped fine
1 small onion, chopped fine
1 jar (4 ounce) diced Pimentos, drained.
2 cups of reserved chicken broth from pot.
1 teaspoon Lawry's seasoned salt
1/4 teaspoon Cayenne Pepper
1 cup Sharp Cheddar Cheese
Cook chicken and debone to make 2 cups. ( I add the whole chicken, no sense in wasting meat.) Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup of sharp cheddar.
Place mixture in casserole pan and top with remaining cheddar. Cover and freeze up to 6 months, cover and refrigerate up to 2 days, or bake immediately: 350 degrees for 45 minutes until bubbly. Uncover the last 15 minutes of baking time so the cheese on top starts to brown.