Chicken spaghetti casserole

Credit to The Pioneer Woman Ree Drummond who is an amazing cook and I absolutely love her recipe book I am only missing one of her cook books. So on this recipe if you don't do exactly what it says it wont turn out. When I first made it i didn't and it didn't turn out right.  I don't add green pepper or pimentos I did add green peppers one time and it tasted really good. I also don't cook it for 45 min cause your mainly melting the cheese you can it you want.
If you want more here is her website http://thepioneerwoman.com/

What you'll need:

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 2 cups Grated Sharp Cheddar Cheese
• 1/4 cup Finely Diced Green Pepper
• 1/4 cup Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Reserved Chicken Broth From Pot
• 1 teaspoon Lawry's Seasoned Salt
• 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
•  Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

What to do:

Cook chicken in boiling pot of water. 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).