Chocolatechic

Chicken Tetrazinni 

2 cups cooked chicken
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
2 cups grated  cheddar cheese
1/4  finely diced green pepper
1/2  finely diced onion
1, 4 oz. jar diced pimentos, drained~optional
3 cups dry spaghetti, broken
2 cups chicken broth
1 teaspoon Lawry’s Seasoned Salt
Salt & Pepper to taste
1 cup, or more  grated cheddar cheese for topping

Boil your chicken.  Remove from pot.  Dip out 2 c. of chicken water.  Boil your spaghetti in your chicken water.  Do not over cook, you will be baking this.  Combine with rest of ingredients.  Now stir in a bit of the reserved chicken water to make the mixture stirable, but not soupy.  Put in a 9×13 pan and top with last cup of cheese….you can always use more….I do.  Bake for 30 minutes at 350º.

I got this recipe from another blog, and modified it some.