Chicken Spaghetti

1 cups Cooked Chicken, cut into bite size pieces
2 cups Dry Spaghetti, broken into thirds
1 can Cream Of Mushroom Soup
1 cup Grated Sharp Cheddar Cheese
1/4 cup Finely Diced Green Pepper
1/4 cup Finely Diced Onion
1 cup chicken broth
Salt And Pepper, to taste
1 cup chopped broccoli
1 cup Additional Grated Sharp Cheddar Cheese

Preheat oven to 350 degrees.  Cook spaghetti until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.  Place mixture in casserole dish sprayed with non-stick 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).  Serves 4.

Martha:  This recipe is my version of Ree Drummond's (The Pioneer Woman) Chicken Spaghetti.  I cut the recipe in half from hers and made 2 changes.  She used a small jar of pimento, which I eliminated, and I added a cup of chopped broccoli.  I also used an Italian cheese blend instead of the cheddar.  This turned out so good.  Serve it with a salad and toast and you have a great meal.  

Tip:  When freezing chicken, remove the wrapper and tray.  Rinse chicken in cold water and pat dry.  If the chicken is cut up, wrap pieces separately, then bundle together in a plastic freezer bag.  Label and date.  It is easier to defrost the separate pieces and it can be stored at 0 degrees for up to 3 months.