2 cans cream of chicken soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green bell pepper
1/2 cup finely diced onion
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth from pot
1 t seasoned salt
salt and pepper to taste
1 additional cup grated sharp cheddar cheese
Cook spaghetti in enough chicken broth until al dente (remembering to save about 1/2-1 cup of broth it's cooking in.) Do not overcook. Saute pepper and onion in olive oil for a few minute. Add cooked chicken and cream of chicken soup. Turn heat to low. When spaghetti is cooked, combine with chicken mixture. Add reserve chicken broth to thin mixture to desired consistancy. Add the rest of above ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to 2 days, or bake immediately at 350 degrees for 30-40 mintues until bubbly and cheese is melted.
*This is a staple in our house...and I guarentee EVERYONE will LOVE it! When I make it, I usually use 1 chicken breast per cup it says to make (2). That way I can half it and only use 1 chicken breast because I'm only feeding 2 people and it ends up leaving us almost no leftovers. I ususally boil frozen chicken breast in enough chicken broth (I usually use granules in water) to cover the chicken significantly for about an hour until chicken is done but not dry (the chicken will have a little yellow tint from the broth.) Then you can just use this remaining chicken broth for boiling the spaghetti. It flavors the chicken and spaghetti perfectly and it's so easy!
*Adapted from The Pioneer Woman.