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 cup finely diced green pepper
¼ cup finely diced onion
1 (4 ounce) jar diced pimentos, drained
2 cups reserved chicken broth from pot
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoon (to ¼ teaspoon) cayenne pepper
salt and pepper, to taste
1 cup additional grated sharp cheddar cheese