chicken spaghetti casserole

• 3 cups cooked, cubed chicken meat
• 8 ounces spaghetti, broken into pieces
• 1/4 cup chopped pimento peppers
• 1/4 cup chopped green bell pepper
• 1/2 cup chopped onion
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/4 cup white wine
• 2 cups shredded Cheddar cheese
• salt and pepper to taste

DIRECTIONS

1. Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.