Chicken Spaghetti

adapted from the Pioneer Woman and Crystal2 cups cooked chicken breast, cubed or shredded
3 cups spaghetti, broken into 2 inch pieces
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1/4 cup diced red bell pepper
1/4 cup finely diced onion
1-2 cans reduced sodium chicken broth
1 tsp seasoning salt
1/8 tsp cayenne pepper
salt and pepper to taste
3 cups grated cheddar cheese
Cook spaghetti in water mixed with chicken broth for added flavor until al dente. Remember it is going to bake so don't over cook it. In a large bowl mix all ingredients except 1 cup of cheese together. Stir in spaghetti. Pour into casserole pan and top with remaining cheese. Bake at 350 degrees for 45 minutes until bubbly.I forgot a picture of it all done, you'll have to use your imagination....**Can be made ahead and stored in the refrigerator up to two days before baking. This recipe also freezes well. Makes a large 9x13 casserole or can easily be split into two meals for smaller families. One for now and one for the freezer.