Chicken Spaghetti

Ingredients
2 C cooked chicken (pack the cup) (shredded instead of pieces)
3 C uncooked spaghetti, broken into two inch pieces (works out to be 12oz uncooked noodles)
2 cans Cream of Mushroom soup (1 Cream of Mushroom & 1 Cream of Chicken)
2 C grated Sharp Cheddar cheese (1 cup Colby Jack)
¼ C finely diced green pepper*
¼ C finely diced onion*
1 jar (4oz) diced pimentos, drained (omitted pimentos, used red/orange bell pepper instead)*** 
2 cups reserved chicken broth from pot
1 teaspoon Lawry's Seasoned Salt (omitted Lawry's, any seasonings you think will taste good, to taste. I recommend salt free seasonings if you have them)
⅛ teaspoons (to 1/4 teaspoon) cayenne pepper (omitted)
Black pepper, to taste
1 cup additional grated Sharp Cheddar cheese (Monterey Jack)

Preparation Instructions
Cook and cut up 1 fryer and pick out the meat to make two cups (two large chicken breasts boiled in seasoned water).  Reserve 2 cups of the chicken broth. Cook spaghetti in remaining chicken broth until al dente. (I used 4C water with Better Than Bullion Garlic in it) Do not overcook, drain well. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. (by using less cheese I didn’t need to use all the broth, add it in gradually, mixture needs to be easy to stir, not watery)  Place mixture in greased casserole pan (I greased it with a light coat of butter) and top with remaining sharp cheddar (Monterey Jack).
Bake at 350 degrees for 45 minutes until bubbly. If the cheese on top starts to get brown, cover with foil. **

*I didn't finely dice the peppers or onion - 1/4 in slices of all peppers and onion with a regular dice then sautéed until almost soft 
**I cooked it 20 minutes covered, 15 uncovered, added the cheese and cooked 5 more minutes
***Try adding 1/2C salsa and reducing the broth amount - brings a whole new flavor

You can make this ahead and save it (do not bake if you are saving it)
Cover and refrigerate up to two days 
Cover and freeze up to six months