Day 164: "Chicken Spaghetti"

Let me start out by saying that this is not a hot, humid-weather-friendly dish!  (Unless you have air conditioning, maybe.)  We have a small apartment and a small air conditioner in the living room and one in our bedroom.  Even though it felt much more cool and dry in our apartment than outside, I still regretted having the oven on!  I was just looking for something different for dinner to change it up a bit.  This dish is sort of like a casserole, and it's pretty good, but definitely more suitable for those cool fall or cold winter evenings! 

Chicken Spaghetti
The original recipe is from Ree Drummond.  Here's my take:

chicken: either 1 lb of chicken breast, or a whole fryer chicken, or some legs and thighs, whatever your preference
1 lb spaghetti
1 small onion, diced
1 bell pepper, diced
1 small can green chiles, drained
2 cups chicken broth
2 cans cream of mushroom soup
2 1/2 cups shredded cheddar cheese
salt, pepper, cayenne pepper, all to taste

Boil the chicken in water for about 15 minutes or until cooked through.  Then shred it.  Cook the spaghetti in salted water until al dente.  In a large bowl, combine the spaghetti, onion, pepper, green chiles, mushroom soup, chicken, broth, 2 cups of cheese, salt, pepper, and cayenne.  Mix well.  Pour into a baking dish, top with the remaining cheese, and bake at 350* for 30-35 minutes.  Enjoy!