Spaghetti casserole with chicken

Ingredients:

• 1 whole raw chicken, cut into 8 pieces
• 450g thin spaghetti, broken into 5cm pieces
• 2.5 cups grated sharp cheddar cheese
• 0.25 cup finely diced green bell pepper
• 0.25 cup finely diced red bell pepper
• 1 tsp salt with seasonings (paprika, pepper, dry mustard, onion powder, garlic and celery)
• 0.1 – 0.25 tsp cayenne pepper
• 2 cans of mushroom cream soup, 300 g each
• 1 medium onion, finely diced
• Freshly ground salt and black pepper

Preparation:

1. Preheat oven to 175C.
2. Bring water to a boil in a large saucepan. Add the chicken and simmer for a few minutes. Then reduce heat and simmer for 30-45 minutes.
3. Remove the chicken and pour 2 cups of chicken broth from the pan. Once the chicken has cooled, remove the skin and separate the meat (both white and red) from the bones to make 2 heaping cups.
4. Cook the spaghetti in the reserved broth until al dente. Do not overcook. Remove and toss the spaghetti with the chicken, 1.5 cups of cheese, green and red bell peppers, seasoned salt, cayenne pepper, cream of soup, and onion. Season with salt and pepper to taste. Add 1 cup of reserved chicken broth. Add another 1 cup of broth if needed.
5. Pour the entire mixture into a 33 x 22 cm ovenproof glass or ceramic dish and sprinkle with the remaining cheese (1 cup). Bake immediately for 45 minutes, until bubbly. (If the cheese on the surface begins to darken too much, cover the dish with foil.)