1 1/2 c. uncooked thin spaghetti (cook 3 minutes)
1/2 c. bell peppers
1 can mushroom soup
1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 c. cooked chicken
1/4 c. pimento
1 c. chopped onion
1/2 c. chicken broth
1/2 lb. sharp cheese, grated

Saute pepper and onions. Add soup, chicken broth, salt, black pepper and half of cheese. Add spaghetti; pour in baking dish. Top with remainder of cheese. Bake 45 minutes to 1 hour at 380 degrees. May make ahead and deep freeze. If frozen put in oven at 200 degrees for 1 hour then raise temperature to 350 degrees and bake until bubbles.