Cheddar Chicken Spaghetti with Crumb Topping

1 package spaghetti
2 cups cubed chicken
2 cusp shredded Cheddar cheese, divided
1 can cream of mushroom soup
1 cup milk
1 tablespoon diced pimentos
Salt and pepper to taste
1/2 cup (1 stick) butter
2 rolls Ritz crackers, crushed

Cook noodles and drain.

Combine chicken, 1 cup of the cheese, soup, milk, pimentos and salt and pepper. Add to noodles and toss. Put into baking dish. Sprinkle with remaining 1 cup cheese.

Melt butter. Stir cracker crumbs into the butter and put on top of casserole. Bake at 350 degrees F for 25 minutes.