This is the sort of dish that makes for a hearty, home-cooked meal for the family when you just don’t have the time to make a whole bunch of sides.  Serve with a simple garden or combination salad, and you have a complete, very filling meal with no hassle!

Total prep and cook time will only run you about an hour and forty minutes, too, so there is no need to set aside a whole day of slaving in the kitchen to put this on your table.  It is also a great choice for a potluck party.  (I just love those, don’t you?)

Ingredients

1 whole raw chicken, cut into 8 pieces

1 pound thin spaghetti, broken into 2-inch pieces

2 1/2 cups shredded sharp Cheddar

1/4 cup finely diced green bell pepper

1/4 cup finely diced red bell pepper

1 teaspoon seasoned salt

1/8 to 1/4 teaspoon cayenne pepper

Two 10 3/4-ounce cans cream of mushroom soup  (can’t go wrong with Campbell’s cream of mushroom soup)

1 medium onion, finely diced

Salt and freshly ground black pepper

Instructions:

Preheat the oven to 350degrees F.

Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, and then turn the heat to medium-low and simmer 30-45 minutes.

Remove the chicken and 2 cups of the cooking broth from the pot. When the chicken has cooled, remove the skin and pick out the meat to make 2 generous cups.

Cook the spaghetti in the chicken cooking broth until al dente. When the spaghetti is cooked, combine with the chicken, 1 1/2 cups of the cheese, the green peppers, red peppers, seasoned salt, cayenne, soup and onions, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.

Place the mixture in a 9- by 13-inch casserole pan and top with the remaining 1 cup cheese. Bake immediately until bubbly, about 45 minutes.

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Quick tip: Cover the casserole dish with foil if the cheese starts to brown too much.

Thank you The Food Network for this delicious recipe!