1 1/4 c. spaghetti, broken into 3 inch pieces
2 c. cooked chicken, cut up
1/4 c. diced pimentos
1/4 c. chopped green pepper
1/2 c. chopped onion
1 can condensed cream of mushroom soup
1/2 c. chicken broth
1/2 tsp. salt
1/8 tsp. pepper
1 3/4 c. grated cheddar cheese, mild (about 1/2 lb.)

Early in day or night before, if preferred, cook spaghetti as package directs; drain. Place chicken, pimento, green pepper, and onion in 1 3/4 quart casserole. Pour in mushroom soup and broth; add salt, pepper, 1 1/4 cup grated cheese and spaghetti. With 2 forks lightly toss until well mixed and coated with sauce. Sprinkle remaining 1/2 cup cheese on top of chicken mixture; refrigerate.

Start 1 hour before serving: Start heating oven to 350 degrees. Bake 45 minutes or until bubbly throughout. If you double recipe, cook for 1 hour. Serves 4.