I never made chicken spaghetti before so I researched a lot of recipes on this site and elsewhere. This recipe is the one I kept coming back to...BUT here's how I ended up making Chicken Spaghetti:
Boil 2 split breasts with water, carrots, onions, celery, garlic, bay leaf, salt & pepper. Remove the breasts, strain & de-fat the broth. Ladle about a cup of broth into a bowl; set aside. Pour the rest of the broth back into pot & set aside. Skin and debone the breasts when they're cool enough to handle. Chop the meat into bite size pieces; set aside. Bring the broth (and more water if needed) to a boil & cook the pasta per pkg. directions. Return drained, rinsed pasta to pot; set aside. Saute 1 c. each chopped onions and bell peppers in 1 - 2 T. butter till soft. Add 1 can cream of mushroom soup, 1 can mild Rotel tomatoes, 2 c. shredded Cheddar & Monterey Jack cheese, season to taste with garlic powder, salt, & pepper. If consistancy is too thick add some of the reserved broth. Stir in the chopped chicken. Pour mixture over pasta and stir till well blended. Transfer all to a casserole dish, bake in preheated 350 degree oven 10 to 15 minutes, sprinkle with shredded cheese, and continue baking 15 more minutes or till bubbly.
Note: 1 spilt breast yields about 1-1/2 c. of chopped meat.
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