Chicken Spaghetti

2 cups cooked chicken
3 cups spaghetti, broken into 2 inch pieces
2 cans cream of mushroom soup
2 cups cheddar cheese, grated
1/4 cup red pepper, chopped
1/4 cup onion, diced
2 cups chicken broth
1 teaspoon Lawry's Seasoned Salt
1/8 teaspoon  cayenne pepper
salt and pepper, to taste
1 cup additional grated cheese for topping

Cook 1 cut up fryer and pick out the meat to make two cups. 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).