Chicken Spaghetti

2 cups cooked chicken, cubed
3 cups dried spaghetti, broken into 2 inch pieces
2 cans cream of mushroom soup (you could also use cream of chicken, or one of each)
2 cups grated cheddar cheese
1/4 cup diced onion
1 jar (4oz) diced pimentos, drained
2 cups chicken broth
1 tsp. Lawry's seasoned salt
salt and pepper to taste
1 cup additional grated cheddar cheese

Cook chicken and cut it up. Boil noodles until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup cheese. Place mixture in a 9x13 casserole pan and top with remaining cheese. Bake at 350 for 45 minutes. If baking frozen bake at 300 covered in foil for 30 minutes. Then remove the foil and bake at 350 for 45 minutes.