1 cut up chicken (or 3 chicken breasts)
1 lb. thin spaghetti, broken into 2 in. pieces
2 cans cream of mushroom soup
2 1/2 cups shredded Cheddar
1 small onion, finely diced
1/4 c. finely diced green bell pepper
1 jar (4 oz.) diced pimientos
1 tsp. seasoned salt
Freshly ground pepper to taste
1/8 to 1/4 tsp. cayenne pepper to taste
Heat oven to 350. Add chicken to a stockpot. Cover with water and bring to a boil. Reduce the heat to medium and simmer until the chicken is cooked, about 25 minutes.
Remove the chicken from water and set is aside on a plate to cool. Remove 2 cups of broth from the pot and set aside. Bring the remaining broth back to a boil and add the spaghetti. Cook until al dente. Drain and set aside.
Shred or cut chicken into bite-size chunks.
Place the cooked spaghetti in a large bowl. Add the cream of mushroom soup and 2 cups of the shredded cheddar. Then add the onion, green pepper and pimiento. Add the seasoned salt, black pepper and cayenne pepper. Take it easy on the cayenne if you can't handle the heat. When I made this I added 1/8 tsp and it wasn't hot at all.
Add the chicken and broth. Stir together well, then taste to check the seasonings.
Pour the mixture into a large baking dish and top with the remaining 1/2 cup Cheddar. Bake for 35-45 minutes until bubbly.
