The Pioneer Woman's Chicken Spaghetti Casserole

Makes 8 servings

2 large chicken breasts {or 4 small}
16 oz box of Spaghetti uncooked {I used pot sized or you can break in half or thirds}
1 can Cream Of Mushroom soup
1 can Cream of Chicken soup
2 1/2 cups Cheddar Cheese shredded {divided}
1/4 cup Green Pepper diced
1/4 cup Onion diced
1 4 oz jar Pimentos diced and drained
1 1/2 boxes of chicken broth {about 6 cups} for poaching chicken
1 teaspoon Seasoned Salt
1/8 teaspoon Cayenne Pepper optional
Salt And Pepper to taste
3 slices bacon cooked and chopped for topping

Preheat the oven to 350 degrees.
I cook my chicken by poaching in boiling chicken broth for 15-20 minutes then remove and let cool slightly before chopping.
You can then cook the spaghetti in the same chicken broth until al dente.
Drain spaghetti then add to a large bowl and reserve 1 cup of chicken broth.
Mix in chicken, diced peppers, onions, pimentos, seasonings, soup, and 1 1/2 cups of shredded cheese.
Stir in 1 cup of the reserved chicken cooking broth until smooth.
Pour into a greased 9X13 casserole dish.
Sprinkle on remaining 1 cup of shredded cheese.
Bake for 45 minutes or until bubbly {cover with foil if it gets too brown}.
Sprinkle with chopped bacon and cut into servings. Serve warm and enjoy!

Adapted from http://thepioneerwoman.com/