EASY CHEESY CHICKEN SPAGHETTI RECIPE RECIPES

Steps:

• Preheat oven to 350°. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente, about 7 minutes. In a large skillet over medium heat, heat oil. Add onion and bell pepper and cook until soft, 5 minutes. Transfer to a plate. Add chicken go skillet and season with salt, pepper, and chili powder. Cook until chicken is golden, about 5 minutes. Transfer to a plate. Melt butter in skillet over medium heat. Whisk in flour and cook 1 minute. Add milk and broth and cook until thick, about 3 minutes. Stir in spaghetti, 11⁄2 cups cheddar, peppers and onions, and chicken. Transfer to a baking dish and top with remaining cup cheese. Bake until bubbly, about 45 minutes. 

Steps:

• Preheat the oven to 350 degrees F. 
• Bring a large pot of water to a boil. 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. 
• 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. 
• 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. 
• 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).