Chicken Spaghetti

  • 1 lb Whole raw chicken, cut into 8 pieces
  • 1 lb thin spaghetti, broken into 2-inch pieces
  • 2 1/2 Cups shredded sharp cheddar cheese
  • 1/4 Cup finely diced green bell pepper
  • 1/4 Cup finely diced red bell pepper
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon cayenne pepper
  • Two 10 3/4-ounce cans cream of mushroom soup
  • 1 medium onion, finely diced
  • Salt and freshly ground black pepper

Directions

  1. Preheat oven to 350 degrees F.
  2. Bring a large pot of water to a boil.
  3. Add the chicken pieces to the boiling water and boil for a few minutes.
  4. Turn the heat to medium-low and simmer, 30 to 45 minutes.
  5. Remove the chicken and 2 cups of the chicken cooking broth from the pot.
  6. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups. Discard the bones and skin.
  7. Cook the spaghetti in the chicken cooking broth until al dente. About 9 minutes. Do not over cook.
  8. When the spaghetti is cooked, combine with the chicken, 1 1/2 cups of the cheese, green peppers, red peppers, seasoned salt, cayenne, soup and onions.
  9. Sprinkle with salt and pepper.
  10. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
  11. Place the mixture in a 9 by 13-inch casserole pan and top with the remaining 1 cup of cheese.
  12. Bake immediately until bubbly, about 45 minutes.