Chicken Spaghetti Casserole

2 cups cooked chicken
3 cups dry spaghetti, broken into 2" pieces
2 cans cream of mushroom or chicken soup
2 cups grated sharp cheddar cheese
1/4 cups finely diced green pepper
1/4 cups diced onion
1 (4 oz.) jar diced pimentos, drained
2 cups reserved chicken broth from the pot
1 tsp. Lowry's Seasoned Salt
1/8 -1/4 tsp. cayenne pepper
salt and pepper to taste
1 cup additional grated sharp cheddar cheese

Boil 1 cut up fryer and pick off meat to make 2 cups. Cook spaghetti in same chicken brother until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining cheddar. Cover and freeze up to six months. Bake 350 degrees for 45 minutes until bubbly. If cheese on top starts to get too cooked, cover with foil.

8 servings