Chicken Tetrazzini

Ingredients:

4 boneless chicken breasts (about 2 cups or more when cooked)

3 cups dry spaghetti, broken

1 can (10.75 ounces) cream of mushroom soup

1 can (10.75 ounces) cream of chicken soup

1/2 cup sour cream

2 cups grated cheddar cheese

1/4 teaspoon finely diced green pepper

1/2 teaspoon finely diced onion

1 jar (4 ounces) diced pimentos, drained

2 cups chicken broth

1/4 teaspoon salt

1/4 teaspoon crushed black pepper

1 cup grated cheddar cheese for topping

Directions:

Preheat oven to 350 degrees. In a large saucepan, boil your chicken in water; remove from pot. Dip out 2 cups of chicken water for later use. Boil your spaghetti in the remaining chicken water. Do not over cook, since you will later bake this. Drain the spaghetti. Combine with rest of ingredients. Now stir in a bit of the reserved chicken water to make the mixture of a texture easy to stir, but not soupy.

Place ingredients in a 9" x 13" baking dish. Cover with foil and bake at 350 degrees for 30 minutes. Top with the last cup of cheese and place back in oven just long enough to melt the cheese.