Chicken Spaghetti Casserole

ingredient;

2 quarts water

1 (3 pound) 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 process cheese spread, cubed

2 cups (8 ounces) shredded Cheddar cheese

method;

Bring water and chicken to a boil in a Dutch oven; cover, reduce heat, and simmer 45 minutes or until done.
Remove chicken, reserving broth in pot, and cool to touch. Skin and bone chicken; cut into bite−size pieces. Set aside.
Bring reserved broth, bell pepper, and next 3 ingredients to a boil. Add spaghetti, and boil 6 to 8 minutes or until tender. Drain, reserving 1 cup broth in pot. Add spaghetti, soup, and cheese spread to broth; cook over low heat, stirring constantly, until cheese melts. Stir in chicken, and pour into a lightly greased 13 x 9−inch baking dish.

Bake uncovered at 350 degrees F for 30 minutes. Remove from oven, and sprinkle with Cheddar cheese.
Bake 5 more minutes or until cheese melts.

Yields 8 servings.