2 cups cooked chicken
3 cups dry spaghetti, broken into 2 inch pieces
2 cans cream of mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup bell pepper (I used 2 Jalapenos finely chopped)
1/4 cup onion(I used 1 whole onion)
1 Jar pimentos(used 1 can rotel mild)
2 cups chicken broth from pot
1 teaspoon salt(used sea salt)
1/8 teaspoon Cayenne pepper (left out)
salt and pepper to taste
1 cup shredded cheddar
Cook 1 cut up fryer chicken and pick out the meat to make 2 cups. Cook spaghetti in same broth until dente. Do not over cook. When spaghetti is cooked combine with remaining ingredients except additional 1 cup cheese. Place mixture in casserole dish top with cheese. cook at 350 for 45 minutes
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