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Ingredients
  • 1 lb thin spaghetti, broken into 2-inch pieces
  • 2 cups cooked shredded chicken
  • 2 (10.5 ounce) cans cream of mushroom soup
  • 2 cups chicken broth
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 (4 ounce) jar diced pimentos, drained
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup Velveeta, cubed
  • 1 tsp seasoned salt
  • 1⁄4 tsp cayenne pepper
  • Salt and black pepper to taste
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