The best ever chicken spaghetti that is easy to make! This mouthwatering casserole is rich and hearty.
Kenchic assorted pack
1 packet thin spaghetti, broken into 2-inch pieces
2 ½ cups shredded cheddar cheese
1 cup finely diced green bell pepper
1 cup finely diced red bell pepper
1 teaspoon salt
1/8 to teaspoon cayenne pepper
2 cans cream of mushroom soup
1 medium onion, finely diced
Salt and freshly ground black pepper
Preheat the oven to 350 degrees (C)
Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes then return the heat to medium-low and simmer for 30 to 45 minutes. Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 ½ cups cheese, the green peppers, red peppers, onions, salt, cayenne pepper, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
Place the mixture in a pan and top with the remaining 1 cup cheese. Cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil)