Chicken Spaghetti

Jenn H

This is a recipe from January Cooking Club that I neglected to get posted, but better late than never, right?
-Melissa G >:)

1 pkg. boneless, skinless chicken breasts
2 cans cream of mushroom soup
1 4-c. bag of shredded, sharp cheddar cheese
1/4 c. finely diced green pepper
1/2 c. finely diced onion
1 4-oz. jar finely diced pimentos, drained
3 c. dry spaghetti, broken into 2-in. pieces
2 c. reserved chicken broth from pot
1 tsp. Lawry's Seasoned Salt
1/8-1/4 tsp. cayenne pepper
salt and pepper to taste

Boil chicken breasts, and shred with two forks. Cook spaghetti in the same chicken broth, until it is al dente, but do not overcook it. When the spaghetti is cooked, combine it with the remaining ingredients, except for one cup of sharp cheddar cheese.

Place the mixture into a casserole dish, and top with the remaining cup of sharp cheddar cheese. Cover and refrigerate for up to two days, freeze for up to six months or bake immediately at 350° for 45 minutes, until bubbly. If the cheese topping begins to get too cooked, you can cover it with foil.

This is where Jenn got the original recipe:
http://thepioneerwoman.com/cooking/recipes/chicken-spaghetti.pdf