Chicken Spaghetti

1 16-ounce box spaghetti, broken into 2-inch pieces

1 cup chicken broth

2 cups cooked shredded chicken (a store-bought rotisserie chicken works perfectly for this)

2 cans cream of mushroom soup

1 cup sour cream

3 cups shredded sharp cheddar cheese, divided

1 4-ounce can green chilies, drained

1 small onion, finely diced

1 4-ounce can chopped pimientos, drained

1 teaspoon seasoning salt

Salt and pepper to taste

How to make it :

Cook spaghetti in chicken broth and water until al dente; drain. When spaghetti is cooked, combine with remaining ingredients except 1 cup shredded cheddar. Pour into a casserole dish and top with remaining cheese.

Bake at 350 degrees for 45 minutes or until bubbly.