Chicken Spaghetti

We all make this already, but it's definitely one to put on here for posterity.

Ingredients

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 1 can Cream Of Mushroom Soup
• 1 can Cream of Celery Soup
• 1/2 cup of sour cream
• 2 cups Grated Sharp Cheddar Cheese
• ¼ cups Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Chicken Broth
• 1 teaspoon Lawry's Seasoned Salt
• ⅛ teaspoons Cayenne Pepper (optional)
• Salt And Pepper, to taste
• 1 cup Additional Grated Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in chicken broth and water until al dente. Do not overcook. 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).