INGREDIENTS
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2 cups cooked chicken, cut up (I used a rotisserie)
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1 pound thin spaghetti, broken into 2-inch pieces
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2 cans Cream of Mushroom soup
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3 cups grated cheddar cheese, divided
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1/4 cup onion, diced
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1/4 cup green or red pepper, diced
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1 tsp. Lawry's seasoned salt
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Fresh ground pepper to taste
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⅛ to 1/4 tsp. cayenne pepper
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1 (14.5 oz) can chicken broth