8 oz. box spaghetti
4 lg. chicken breasts
1/2 c. diced green pepper
1/2 c. pimiento
2 cans cream of chicken soup
1 can chicken broth
8 oz. block sharp Cheddar cheese
1/2 tsp. black pepper
1/2 tsp. salt

Break up spaghetti and cook per package directions. Drain. Cook and debone chicken breasts. Grate cheese and keep enough to sprinkle on top of casserole. Mix all ingredients together. use 9x13 inch buttered casserole dish. Bake at 350 degrees for 1 hour or until bubbly.