Cheddar Chicken Spaghetti

Another family favorite
1 package (7 ounces) spaghetti, broken
2 cups cubed cooked chicken
2 cups (8 ounces) shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
1 tablespoon diced pimientos, optional
1/4 teaspoon salt
1/4 teaspoon pepper

Cook spaghetti according to package directions. Meanwhile, in a bowl, combine the
chicken, 1 cup cheese, soup, milk, pimientos if desired, salt and pepper. Drain
spaghetti; add to the chicken mixture and toss to coat. Transfer to a greased
13-in. x 9-in. x 2-in. baking dish. Sprinkle with the remaining cheese. Bake,
uncovered, at 350° for 20-25 minutes or until heated through.

Yield: 6-8 servings.