Chicken Spaghetti

2 c cooked chicken, cubed
3 c. dry spaghetti, broken in pieces, then cooked in chicken broth
2 c. chicken broth
2 cans cream of mushroom soup
2 c. shredded cheddar
1/4 c. green pepper diced
1/4 c. onion minced
1 jar pimentos, drained
1 tsp seasoning salt, optional
1/8 tsp cayenne pepper, optional
salt and pepper
1 c. shredded cheddar

Mix everything together.  You can add water or chicken broth if it seems too thick.  Bake at 350* for 30-45 minutes, until bubbly.