Chicken Spaghetti

Ready in 1h 40 minutes

Prep: 20 minutes

Cook: 1h 20 minutes

Yield: 8 servings

Ingredients

1 pound of thin spaghetti, broken into two-inch pieces
1 whole raw chicken, cut into eight pieces
2 half cups of shredded sharp Cheddar
1/4 cup of finely diced green bell pepper
1/4 cup of finely diced red bell pepper
1 teaspoon of seasoned salt
1/8-1/4 teaspoon of cayenne pepper
Two 10 3/4-ounce cans of cream of mushroom soup
1 medium finely diced onion
Freshly ground black pepper and salt

Directions

First preheat the oven to 350 degrees F and then bring a large pot of water to a boil. After that add the chicken pieces to the boiling water and boil for a few minutes, and then turn the heat to medium-low and simmer for about 30-45 minutes.

Next remove the chicken and two cups of the chicken cooking broth from the pot. After that once the chicken is cool, remove the skin and pick out the meat, a mix of white and dark, to make two generous cups. Then remove the bones and skin.

After that cook the spaghetti in the chicken cooking broth until al dente but don't overcook. Once the spaghetti is cooked, combine with the chicken, one-and-a-half cups of the cheese, the red peppers, green peppers, cayenne, seasoned salt, soup and onions, and sprinkle with salt and pepper. After that stir in one cup of the reserved chicken cooking broth, adding an additional cup if needed.

Then place the mixture in a 9x13-inch casserole pan and top with the remaining one cup of cheese. In the end bake immediately until bubbly, for about 45 minutes, and if the cheese on top starts to get too dark, then cover it with foil. Enjoy.