Ingredients:
2 quarts water
1 (3 lb) whole chicken
1 green bell peppers, chopped
1 onions, chopped
1 teaspoon salt
1 teaspoon pepper
1 (7 ounce) packages spaghetti
1 (10 3/4 ounce) cans cream of mushroom soup
1 (16 ounce) loaves Velveeta cheese, cubed
2 cups shredded cheddar cheese
Directions:
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 F for 30 minutes.
Remove from oven, and sprinkle with Cheddar cheese.
Bake 5 more minutes or until cheese melts.
Servings: 8
Time preparation: 15 min.
Time total: 95 min.