Chicken Spaghetti

Ingredients: 
1 - whole chicken fryer, cooked or 5 - large chicken breasts 
(bay leaf, poultry seasoning, onion and celery added to chicken while it cooks) 
1 - 12 oz package spaghetti noodles (do not use vermicelli or thin spaghetti)
1 - 16 oz (1 lb) package Velveeta cheese, cubed or use all cheddar cheese
1 - 10.5 oz can cream of chicken soup
2 -  cups reserved homemade broth or 1 - 14 oz can chicken broth 
1/2 - cup (1 stick) butter 
1 - 8 oz package shredded mild or sharp cheddar cheese 
1 - small onion, chopped
3 - 4 - celery ribs, chopped
1/4 - cup green bell pepper, chopped
1 - (10 ounce) can mild Rotel, optional 

Directions: 
1. Fill a large soup or stock pot with water. Clean and rinse a whole fryer (remove the giblets, livers and heart) and add the chicken to the pot. I like to add a little seasoning salt, poultry seasoning, quartered onion, celery, and a bay leaf as the chicken cooks. 

2. Turn the stove to high and let chicken come to a boil then, reduce heat to a low simmer and cook the chicken until done (about 2 hours). For chicken breasts or pieces cook 45-50 minutes. Remove chicken from pot and place on a plate to cool. Strain and reserve the broth.

3. Cook the spaghetti noodles per package directions, but instead adding the spaghetti to water were going to use our reserved chicken broth. Bring the broth to a boil and add the spaghetti noodles. Reduce heat and simmer until the noodles are tender, but not fully cooked (al dente). 

4. While the spaghetti noodles are cooking go ahead and start de boning the chicken (make sure it's cool enough to handle) or break chicken breasts to smaller pieces if using breasts. Place the chicken on a plate, cover and set aside.

5. Dice up the onions, celery, and green peppers. In a medium size skillet melt the butter and add the vegetables. Saute until tender and translucent in color. Remove from heat and set aside. 

6. In a large microwave safe bowl combine the cubed Velveeta cheese, chicken broth (canned or homemade) and cream of chicken soup. Place the bowl in the microwave and cook on low for about 5-7 minutes until mixture is smooth and the cheese is melted. (you can also use the defrost setting). You wanted the cheese to be melted, but don't cook the mixture. 

7. Drain spaghetti noodles and add back to the pot or use a large bowl. Add the chicken pieces and the cheese mixture and mix to combine. If you want to spice things up a bit you can add a can or mild Rotel, but that is optional. 

8. Spray a (13 x 9 inch) baking dish or similar with non stick spray. Add the spaghetti mixture and top with shredded cheddar cheese. 

Bake the casserole in a preheated 350 oven and bake for about 45 minutes until the cheese is golden brown and casserole is bubbly. When cooked, remove from oven, let cool and serve. 

servings: 6-8