Ingredients :
2 c. cooked chicken
3 c. dry spaghetti, broken into two-inch pieces
2 cans of cream of mushroom soup
2 c. grated sharp cheddar cheese
1/4 c. finely diced green pepper
1/4 c. finely diced onion
1 jar (4-ounce) diced pimentos, drained
2 c. reserved chicken broth from the pot
1 tsp. Lawry’s Seasoned Salt
1/8 tsp. (to 1/4 teaspoon) cayenne pepper
Salt and pepper, to taste
1 c. additional grated sharp cheddar cheese
