Cheesy Chicken Spaghetti

A nice casserole that can be cooked right away or placed in the freezer for later....and since it makes enough to fill up one 9 by 13 dish AND one 9 by 9 dish, you can do both!

• 4.5 pound whole chicken
• 1/4 C butter
• 2 onions, chopped
• 1 green bell pepper, chopped
• 16 oz. Velveeta
• 15 oz. tomato sauce
• 1 can Cream of Chicken soup
• 1 can Cream of Mushroom soup
• 1/2 tsp salt
• 16 oz. package spaghetti, cooked & drained

Cook chicken (I cook in the slow cooker for a few hours with a few cups of water - super easy.)
Reserve broth, cool chicken, then cut chicken into bite size pieces
Preheat oven to 350 degrees
Lightly grease 13x9 dish and 9x9 dish
In large skillet, melt butter over medium heat
Add onions & bell pepper, cook for 5 minutes or until tender
Add 2 C chicken broth, cheese, sauce, soups, salt, & chicken, stirring until cheese is melted
Place spaghetti into prepared baking dishes
Spoon chicken mixture over pasta & toss gently to combine
Bake 30 minutes or until hot & bubbly

This is one of Jeremy's absolute favorites!