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1 chicken, cut into pieces
1 pkg. spaghetti, cooked and drained
1 onion, diced
1 green pepper, chopped
2 cans cream of mushroom or cream of chicken soup
1 tsp. seasoning salt
2 c. shredded cheddar cheese

Put chicken in pot and cover with water. Bring to a boil, then
simmer 30 minutes or until tender. Save 2 cups of broth. Take
chicken out to cool. Cook spaghetti (broken in pieces) in broth.
Shred chicken. Add onion and pepper (I like to saute them first),
soup, and seasoning salt. Mix, then add cooked spaghetti and 1 cup
broth. Mix in 1 cup of cheese. Add more broth if needed (if too
dry). Sprinkle more cheese on top. Bake at 350 until bubbly,
30-45 minutes.

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