Cheddar Chicken Spaghetti

Yields: 6-8 Servings

1 package (7 ounces) spaghetti, broken
2 cups cubed cooked chicken
2 cups (8 ounces) shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
1 tablespoon diced pimientos, optional
1/4 teaspoon salt
1/4 teaspoon pepper

Cook spaghetti according to package directions. Meanwhile, in a bowl, combine the chicken, 1 cup cheese, soup, milk, pimientos if desired, salt and pepper. Drain spaghetti; add to the chicken mixture and toss to coat.

Transfer to a greased 13 x 9 inch baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.

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My friend (Chef Tammy) tried this recipe and it was a hit with her and her family.
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Another update, I tried this recipe. It's very simple and very tasty! To spice up the leftovers try adding a little spaghetti sauce!