Creamy Spaghetti Chicken Casserole

I found this recipe and I'm always looking for something to do with the Costco roasted chickens. I usually buy one every couple weeks and make two different recipes out of one chicken. This week I made chicken enchiladas and this Spaghetti Chicken. I do like casseroles because they stretch during a busy work week for my husband and I. I was pessimistic that my husband would enjoy this dish because he usually does not like stuff that is "creamy". Well I was quite wrong, he loved this dish and couldn't figure out the unusual ingredient he liked so much....It was the pimentos. So if you love casseroles, recipes to make with Costco chicken, or simple comfort food, give this dish a go.

Ingredients

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 2 cups Grated Sharp Cheddar Cheese
• ¼ cups Finely Diced Red Pepper
• ¼ cups Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Reserved Chicken Broth From Pot
• ⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

Directions

Cook 1 cut up roast chicken and pick out the meat to make two cups. Cook spaghetti 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).