Chicken Spaghetti Casserole 
~ http://thepioneerwoman.com/

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 
1-4 oz. jar diced pimentos, drained 
3 cups dry spaghetti, broken into 2 inch pieces 
2 cups reserved chicken broth from pot 
1 tsp Lawry's Seasoned Salt 
1/8 to 1/4 tsp Cayenne pepper 
Salt & Pepper to taste 
1 additional cup grated sharp cheddar cheese 

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

Place mixture in a casserole dish and top with remaining 
cheese. 
Cover and freeze up to six months, cover and refrigerate 
up to 2 days, 
or bake immediately: 350 deg. for 45 min until bubbly. 
(If the cheese on top starts to get too cooked, 
cover with foil.)