Chicken Spaghetti

2 tbsp butter
2 cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion

Sliced mushrooms (about a cup)

1-4 oz jar diced pimentos, drained(I didn't use these but go for it if you like them)
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry’s Seasoned Salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt & Pepper to taste
1 additional cup grated sharp cheddar cheese

I boiled three frozen chicken breast in a large pot with two cubes of chicken stock for about 40 minutes. Remove from broth and shred....then set aside. Cook spaghetti in same chicken broth until al dente. Do not overcook. Reserve two cups of broth for later. While spaghetti is cooking....saute the pepper, onions and mushrooms in two tablespoons of butter. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)

By Moira (discovered by Ree)