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  • 2 c. cooked chicken
  • 3 c. spaghetti, uncooked and broken into two-inch pieces
  • 2 cans cream of mushroom soup
  • 2 c. grated sharp cheddar cheese
  • ¼ c. finely diced green pepper
  • ¼ c. finely diced onion
  • 1 jar (4-ounce) diced pimentos, drained
  • 2 c. reserved chicken broth from pot
  • 1 tsp. Lawry's Seasoned Salt
  • ⅛ tsp. (to ¼ teaspoon) cayenne pepper
  • Salt and pepper, to taste
  • 1 c. additional grated sharp cheddar cheese
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