INGREDIENTS
2 cups
cooked chicken
3 cups
dry spaghetti, broken into two inch pieces
2 cans
cream of mushroom soup
2 cups
grated sharp cheddar cheese
1/4 cup
finely diced green pepper
1/4 cup
finely diced onion
1
jar diced pimentos, drained
2 cups
reserved chicken broth from pot
1 tsp
Lawry's Seasoned Salt
1/8 tsp
to 1/4 teaspoon cayenne pepper
salt and pepper,
1 cup
additional grated sharp cheddar cheese