Boil the broken spaghetti in a large pot of water or chicken broth. Cook it until it is just tender. Do not overcook the noodles yet. Drain the water but save two cups of the liquid.

If you haven't cooked your chicken yet, boil it in water with some salt. Once it is fully cooked, shred it into bite-sized pieces. You can also use a rotisserie chicken to save time.

In a very large bowl, combine the mushroom soup and chicken broth. Stir until the mixture is smooth. Add the diced peppers, onions, and drained pimientos. This creates a colorful and flavorful base.

Add the cooked spaghetti and shredded chicken to the large bowl. Toss everything together so the noodles are well coated. The mixture should look very wet and creamy at this stage.

Fold in two cups of the grated cheddar cheese. Mix it gently so the cheese is spread throughout the dish. The cheese will melt beautifully once it hits the oven.

Sprinkle in the seasoned salt, black pepper, and cayenne. Taste a tiny bit to see if it needs more salt. The seasonings bring all the creamy flavors to life.

Grease a 9x13 inch baking dish with butter or cooking spray. Pour the chicken and pasta mixture into the dish. Spread it out evenly using a spatula or spoon.

Sprinkle an extra half cup of cheese over the top of the casserole. This creates a golden, bubbly crust while it bakes. You can add more cheese if you like it extra gooey.

Cover the dish with aluminum foil. Place it in a preheated oven at 350°F for about 45 minutes. Remove the foil for the last 10 minutes to brown the top.

Take the dish out of the oven and let it sit for five minutes. This helps the sauce thicken up before you scoop it. Serve it warm to your hungry family and enjoy.