Chicken Spaghetti

Ingredients

• 0.1 teaspoon cayenne pepper 
• 21.5 ounce cream of mushroom soup canned
• 0.3 cup bell pepper diced green finely
• 1 medium onion diced finely
• 0.3 cup bell pepper diced red finely
• 8 servings salt and pepper black freshly ground
• 1 teaspoon lawry's seasoned salt 
• 2.5 cups sharp cheddar shredded
• 1 pound pasta like spaghetti thin
• 1  meat from a rotisserie chicken raw whole cut into 8 pieces

Equipment

• oven
• pot
• casserole dish
• aluminum foil

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F.
3. Bring a large pot of water to a boil.
4. 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.
5. 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.
6. 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.
7. 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).