#Chicken #Spaghetti #Casserole

Chicken Spaghetti Casserole
#Chicken #Spaghetti #Casserole

If life has gotten more hectic (or you just live for easy meals 365 days a year like I do) then this post is a must read.  I initially made this meal for my sister and her family a couple of months ago.  I put it together in a disposable pan and froze it.  All she needed to do was to defrost it and pop it in the oven.  Before I froze it, my husband and I sneaked a bite (we had to make sure it wasn’t poisonous) and oh my it was so tasty.  My husband said that we needed to make it again for us.

Ingredients:

• 1 pound chicken, cut into cubes (I used chicken breast tenders.)
• 1 pound spaghetti, broken into 2 inch pieces (It doesn’t have to be exactly 2 inches.)
• 3 cups chicken broth (I used low sodium.), divided per the directions
• 3 cups shredded cheddar cheese, divided per the directions
• 1/4 cup finely diced green bell pepper
• 1/4 cup finely diced red bell pepper
• 1/2 cup finely diced onion
• 2 cans (10 and 1/2 ounces each) cream of mushroom soup
• 2 teaspoons salt, divided per the directions
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper

Directions:

1. Preheat the oven to 350 degrees F.
2. In a skillet cook, on medium heat, cook the chicken until it’s cooked all the way.
3. In a big pot, add water and 1 cup of chicken broth.  Bring it to a boil and ....

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