Easy Chicken Spaghetti

 This is an easier take on Ree Drummonds version. She insists you boil a whole chicken which is time consuming and seems to be unnecessary to me. So here we go with the lower sodium and easier version! 

• 2 cups shredded, cooked rotisserie white meat of chicken
• 2 cups of dry and broken spaghetti 
• 2 cans no salt added cream of mushroom or cream of chicken soup
• 1/4 cup finely diced bell pepper
• 1/4 cup finely diced onion
• 1 4oz jar pimientos, drained
• 2 cups unsalted chicken broth
• 1 tsp Lowrys season salt (optional)
• 3 cups grated sharp cheddar (or swiss cheese for lower sodium)

1. Cook the spaghetti to al dente
2. Drain.
3. Combine all but 1 cup of the cheese in a large bowl and toss well.
4. Pour into a lightly greased casserole and bake covered at 350 for 45 minutes.
5. Remove cover and sprinkle remaining cheese on top and put back in the now turned off oven for the top cheese to melt.
6. Serve warm.