Creamy Cheesy Chicken Spaghetti

Creamy Cheesy Chicken Spaghetti are a favorite around here, they are easy to make and usually make enough leftovers so I don’t have to worry about cooking dinner the next day again.
With the loss of our sweet family pet recently, comfort food has been on the menu a lot at the Little household.  Sometimes a hearty stick-to-your ribs meal is just what the heart wants.  Yeah, yeah, calories… blah, blah, blah, but still.  Calories don’t count when your heart hurts, right???

For me, one of my favorite comfort foods is the classic chicken spaghetti.  You know which one… Velveeta Cheese and Ro*tel tomatoes.  Yep.  That one.  I just love the stuff.

Ingredients

• Two 10 3/4-ounce cans cream of mushroom soup
• Salt and freshly ground black pepper
• 2 1/2 cups shredded sharp Cheddar
• 1/8 to 1/4 teaspoon cayenne pepper
• 1/4 cup finely diced red bell pepper
• 1/4 cup finely diced green bell pepper
• 1 whole raw chicken, cut into 8 pieces
• 1 teaspoon seasoned salt
• 1 pound thin spaghetti, broken into 2-inch pieces
• 1 medium onion, finely diced

Directions:

1. First, Preheat the oven to 350 degrees F. 
2. Then, 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, 30 to 45 minutes. 
3. Then, 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. 
4. And then, 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 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed. 
5. Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, 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).

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