Chicken Spaghetti Casserole

My mom use to make this when I was young and I loved it. It's such an easy dish and I use left over chicken.  
(Usually from Costco's roasted chicken.)

1 cup  cooked chopped chicken 1 ¾ cups  dry gluten free spaghetti, broken into small pieces (2 - 3 inches) 1 can  Progresso Cream of Mushroom soup 1 ¼ cups  grated Sharp Cheddar cheese ¼ cup  finely diced green peppers ¼ cup  finely diced onions ½ cup  frozen peas, warmed in microwave, drain water before adding 1 cup  gluten free chicken broth ( I use Better Than Bouillon) ¾ tsp  Lawry's Seasoned Salt 1/16 tsp  cayenne pepper or more if you like it? Salt and Pepper 1 cup  Additional grated sharp cheddar cheese

1 Cook spaghetti as reads on package to al dente. Do not over cook. Rinse with cool water. 2 Combine cooked spaghetti with rest of ingredients except for 1 cup of grated cheddar cheese. 3 Sprinkle the 1 cup of grated cheddar cheese on top. 4 Spray 7 x 11 casserole dish and pour mixture in. 5 Bake at 350 degrees for 45 minutes or until bubbly. If cheese gets too cooked cover with foil.