Ingredients:
- about 3 chicken breasts (2 cups worth or more or less to your liking)
- 1 pound of spaghetti broken into 3 sections
- 2 cans of cream of mushroom soup ( cream of chicken will do)
- 2 to 3 cups of grated sharp cheddar cheese
- 1/4 cup of finely diced green pepper
- 1 small diced onion
- 2 cups of chicken broth (from pot)
- about a teaspoon of seasoned salt
- salt an pepper to taste
Directions:
- Wash chicken and place in large pot
- Cover with water and bring to a boil then reduce heat to medium- low and simmer for about 30 minutes or until tender
- Remove chicken and let cool, once cooled tear up into bite sized pieces
- Scoop two cups of the broth from the pot and set aside for later
- Cook spaghetti in remaining broth but do not over cook because you will still be baking it later (cook aldente)
- Finely dice pepper and onion
- Place cooked spaghetti into large ixing bowl
- Add the shredded chicken, 2 cans of mushroom soup, green pepper, onion, and 2 cups of grated cheese
- Add seasoned salt and pepper
- Pour in 1 cup of chicken broth and stir well.Add more broth when and if needed. The mixture should be stirable and creamy not soupy
- Now pour mixture into large baking pan or casserole dish
- Top with 1/2 cup to 1 cup of remaining cheese
- Bake at 35 to 45 minutes (until bubbly) And Enjoy!
Suggestion: Serve with salad and garlic bread!
