Chicken Spaghetti

This is the first recipe I am trying from my new Pioneer Woman cookbook (from my mom :-). I knew it would be delicious, because all her recipes are, but this one was actually not too fattening. Mike was quite skeptical, he's not much of a casserole guy, but he actually like it! I loved it!!! I couldn't help myself and went back for more.

(I halved the recipe for our little family)
1 cut up fryer chicken (I used 2 breasts)
3 cups (16 oz) Dry Spaghetti, Broken Into Two Inch Pieces (I used gluten-free)
2 cans Cream Of Mushroom Soup (I used 98% FF)
2 1/2 cups Grated Sharp Cheddar Cheese, divided
¼ cups Finely Diced Green Pepper
1 small white onion, finely diced
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste

Put chicken in large pot, cover with water and boil until cooked. Remove to cool and reserve 2 cups broth.
Preheat oven to 350 degrees.
Cook spaghetti in remaining chicken broth until al dente. Do not overcook.
When chicken is cooled, use fork to pull chicken apart into small pieces.
When spaghetti is cooked, combine with remaining ingredients except 1/2 c. of cheese.
Place mixture in casserole pan and top with remaining sharp cheddar.
Bake for 35-45 minutes, until bubbly.