Chicken Spaghetti

2 cups cooked chicken
1 box dry spaghetti, broken into thirds
2 cans cream of mushroom soup
1 block sharp cheddar, grated (save about 3/4 cup for the top)
1/4 cup diced green pepper
1/4 cup diced onion
1 (4 oz) jar diced pimentos, drained
2 cups reserved chicken broth, from pot
1 tsp seasoned salt
1/4 tsp cayenne pepper
salt and pepper, to taste

Cook chicken and remove to cool.  Cook spaghetti in same chicken broth until al dente.  When spaghetti is cooked, combine with remaining ingredients except cheese for topping.  Place mixture in casserole dish and top with remaining sharp cheese.  Bake, covered, at 350 degrees for 45 minutes until bubbly.

This was an easy recipe that made a TON!  We had it twice during the week and froze plenty more.  It's good for easy weeknight suppers.