Chicken Spaghetti

This is a wonderful casserole! I have altered the Pioneer Woman's version just a bit.

2 or 3 chicken breasts
1 pound thin spaghetti
1 4 ounce jar of pimientos, drained
1 small onion
1/4 cup of finely diced green bell pepper
2 cans of cream of mushroom soup
2 1/2 cups of grated cheddar cheese
1 teaspoon of seasoned salt
fresh ground black pepper to taste

Boil chicken (I use a crock pot) until done. Save 2 cups of broth to use later. Cook noodles until al dente. Shred or cube chicken into bite size chunks. Drain the pimientos. Dice the onion and the bell pepper. Place noodles in a large bowl. Add the cream of mushroom soup. Add 2 cups of the cheese. Then add the onion, green pepper and pimientos. Add the salt and pepper. Finally add the chicken and the broth. Stir well. Pour mixture in a large baking dish and top with remaining 1/2 cup of cheese. Bake for 35 to 45 minutes or until bubbly.

** I did not cook the onions and the peppers. The next time I cook this I will cook them a little before I add them to the casserole!**