Chicken Spaghetti

You'll need:

1 lb cooked, shredded chicken
2 cups chicken broth
1 lb thin spaghetti
2 cans cream of mushroom soup
2.5 cups shredded cheddar cheese
1 small onion diced
1/4 cup diced bell pepper
1 jar diced pimentos (drained)
1 tsp salt
1/8 tsp cayenne pepper (optional)

Cook spaghetti until al dente. Place the cooked spaghetti in a large bowl. Add the cream of mushroom soup. Add the cheese (set 1/4 cup aside for topping). Add onion, green pepper, and pimiento. Add salt and cayenne pepper. Add the chicken and broth. Stir together. Pour into a large baking dish and top with remaining cheese. Bake 35-40 minutes.

Heat oven to 350 degrees.