Chicken Spaghetti
2 cans chicken broth
Cut up cooked chicken pieces, or canned chicken
1 lb spaghetti noodles, broken into 2-inch pieces
2 cans cream of chicken soup
2 1/2 C shredded cheddar
1 tsp. seasoned salt
Black pepper to taste
*Optional ingredients (I left all these out!)
1 small onion, finely diced
1/4 C. finely diced green bell pepper
1 jar (4 oz.) diced pimientos, drained
cayenne pepper to taste

Heat Oven to 350*. Add 1 can of broth to water and bring to a boil. Add the spaghetti and cook until al dente. Drain and place in a large bowl. Add the soup and 2 cups of the cheddar. Then add the onion, green pepper and pimiento(if desired). Add the seasoned salt, and peppers. Add the chicken and other can of broth. Stir together well. Pour into a large baking dish and top with remaining 1/2 cup of cheese. Bake at 25-30 minutes until bubbly.