Chicken spaghetti: velveeta style

Ingredients

• 1 whole chicken
• 2 tablespoons salt
• 1 teaspoon pepper
• 1 bell pepper
• 1 onion
• 2 cloves garlic
• 1 pound spaghetti
• 1 12 - ounces can sliced mushrooms
• 2 12 - ounces cans cream of chicken soup
• 1 pound Velveeta cheese
• 1 cup shredded cheddar cheese

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Preparation

• In a large soup pot, combine chicken, water, salt and pepper. Bring to a boil, then reduce to a low simmer and cover with a tight fitting lid.
• Cook for 30 minutes. Remove chicken from pot to a platter and allow to cool. While chicken is cooling, add onions, bell pepper, mushrooms and garlic to the remaining broth. Bring the broth to a boil. Once boiling, add pasta and cook in broth.
• While pasta is cooking, debone chicken and dice into bite-sized pieces. Add cream of chicken soup to the cooked pasta and stir to combine. Dice the cheese loaf into manageable chunks.
• Add to the hot cooked spaghetti and stir to combine. The cheese will melt easily into the hot pasta. Add the diced chicken and stir to combine.
  
• Pour spaghetti into a greased baking dish and top with 1 cup of grated cheese. Bake at 350°C for about 20 minutes or until the cheese is nice and melty.
• Serve warm with hot bread and salad.

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