1-Cook the spaghetti in the same chicken broth until it’s al dente, which takes about 8-10 minutes. Drain it gently to keep those noodles from getting too soft.

2-In a large bowl, mix the cooked chicken, spaghetti, 2 cans of cream of mushroom soup, 1/4 cup finely diced green pepper, 1/4 cup finely diced onion, 1 jar of diced pimentos (drained), 2 cups grated sharp cheddar cheese, 1 teaspoon seasoned salt, 1/8 to 1/4 teaspoon cayenne pepper, and salt and pepper to taste. Stir everything until it’s well combined for that creamy base.

3-Gradually add 1 to 2 cups of the reserved chicken broth to the mixture. You want it stirrable but not too soupy aim for a nice, cohesive texture, then taste and tweak the seasonings if needed.

4-Transfer the whole mix to a casserole pan and sprinkle the remaining 1 cup of grated sharp cheddar cheese on top. This layer will bubble up and turn golden, making your dish look as good as it tastes.

5-Cover the pan and bake at 350 degrees Fahrenheit for 45 minutes until it’s bubbly. If the cheese starts browning too fast, just throw on some foil to keep it even. Prep time is about 30 minutes, cook time 45 minutes, and total time around 1 hour 15 minutes.