Chicken Spaghetti

• 2 cups Cooked Chicken
• 1 T better than bouillon chicken flavor
• 3 cups Dry Thin Whole Wheat Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Chicken Soup
• 2 cups Grated Sharp Cheddar Cheese
• 1/4 cup Finely Diced Green Pepper
• 1/4 cup Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• Small jar chopped artichoke hearts
• 2 cups Reserved Chicken Broth From Pot
• 1 teaspoon Lawry's Seasoned Salt
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

INSTRUCTIONS

Boil 2 large chicken breast with a T of better than bouillon chicken flavored. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

This recipe is from the Pioneer Woman! I do a few things differently, and really love the final product. This makes a ton. I like to freeze half of it.