Chicken Spaghetti Casserole

Ingredients

• 2 quarts water

• 1 (3 lb) whole chicken
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1 teaspoon salt
• 1 teaspoon pepper

• 1 (7 ounce) package spaghetti

• 1 (10 3/4 ounce) can cream of mushroom soup

• 1 (16 ounce) loaf Velveeta cheese, cubed
• 2 cups shredded cheddar cheese

Directions

1. 1

   Bring water and chicken to a boil in a Dutch oven; cover, reduce heat, and simmer 45 minutes or until done.

2. 2

   Remove chicken, reserving broth in pot, and cool to touch.

3. 3

   Skin and bone chicken; cut into bite-size pieces.

4. 4

   Set aside.

5. 5

   Bring reserved broth, bell pepper, and next 3 ingredients to a boil.

6. 6

   Add spaghetti, and boil 6 to 8 minutes or until tender.

7. 7

   Drain, reserving 1 cup broth in pot.

8. 8

   Add spaghetti, soup, and cheese spread to broth; cook over low heat, stirring constantly, until cheese melts.

9. 9

   Stir in chicken, and pour into a lightly greased 13 x 9-inch baking dish.

10. 10

    Bake uncovered at 350°F for 30 minutes.

11. 11

    Remove from oven, and sprinkle with Cheddar cheese.

12. 12

    Bake 5 more minutes or until cheese melts.