Chicken Spaghetti Casserole

What you need:

• 2 large chicken breasts, a whole fryer, whatever - enough for 2 cups of shredded chicken
• 3 cups dry thin spaghetti, broken into pieces (2 to 3 inches long)
• 2 cans of cream of whatever soup; I used cream of celery and cream of chicken
• 2-3 cups grated sharp cheddar cheese (reserve 1 cup for top of casserole)
• 1/2 of a green pepper, diced small
• 1/2 of a red pepper, diced small
• 1/4 of a large sweet onion, diced small
• 1/3 cup of frozen corn kernels
• 1 to 1 1/2 cups of reserved chicken broth from pot
• 1 teaspoon Seasoned Salt
• salt and pepper to taste

What you do:

Boil chicken in a large pot of water. I added a cut up carrot and 2 stalks of celery cut in half to the pot to add extra flavor. Boil until done, about 30 minutes. Remove chicken, reserve about 1 1/2 cups of broth for later, and vegetables if you added any to the broth water. Bring to boil and cook your spaghetti until al dente (about 7 minutes, depending on your particular kind). Strain pasta and mix together chicken, pasta, soups, vegetables and cheese. Stir and add in broth as necessary until it's a nice consistency - not too thick but not soupy. Spread into greased casserole dish, cover with remaining cheese and bake at 350 for 35 to 45 minutes.

*as adapted from The Pioneer Woman -http://thepioneerwoman.com/cooking/2007/06/chicken_spaghet/