1 (6 oz.) pkg. thin spaghetti
4 c. cooked chicken (season well)
1/4 c. chopped bell pepper
1/4 c. chopped onion
Sm. jar of pimento
3/4 lb. grated Cheddar cheese
2 cans cream of mushroom soup
1 c. seasoned chicken broth

Cook chicken and reserve broth. Boil spaghetti in seasoned broth; drain. Add chicken, pimento, pepper and onion. Add soup and 1 cup seasoned chicken broth. Mix in half of grated cheese. Place in 3 quart casserole dish. Top with remaining cheese. Bake in 350 degree oven until bubbly.