• 5 oz. uncooked spaghetti
• 2 cups diced cooked chicken, turkey or ham
• 1 (10.75 oz.) can undiluted reduced fat cream of mushroom soup
• 1/2 cup water
• 1/4 cup diced pimiento
• 1/2 cup diced onion
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 cups (6 oz.) shredded cheddar cheese

Preheat oven to 350 degrees.

Break spaghetti into 2″ pieces.  Cook according to package directions for al dente (cooked but firm).  drain water.

In a mixing bowl, combine the cooked spaghetti, chicken, soup, water, pimiento, onion, salt, pepper and 1 cup of the cheese.

Pour into a lightly greased 2 1/2 quart casserole dish.

Bake for 30 minutes.

Remove from oven, sprinkle with the remaining 1/2 cup cheese.