Cheddar Chicken Spaghetti

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-by-9-inch baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350 degrees for 20–25 minutes or until heated through.

Yield: 6–8 servings