2 qt. water
1 (3 lb.) whole chicken
1 green bell pepper, chopped
1 onion, chopped
1 tsp. salt
1 tsp. pepper
1 (7 oz.) pkg. spaghetti
1 (10 3/4 oz.) can reduced-fat cream of mushroom soup
1 (16 oz.) loaf process cheese spread, cubed
2 C. (8 oz.) shredded Cheddar cheese

Bring water and chicken to a boil in a Dutch oven; cover, reduce heat, and simmer 45 minutes or until done. Remove chicken, reserving broth in pot, and cool to touch. Skin and bone chicken; cut into bite-size pieces. Set aside.

Bring reserved broth, bell pepper, and next 3 ingredients to a boil. Add spaghetti, and boil 6 to 8 minutes or until tender. Drain, reserving 1 cup broth in pot. Add spaghetti, soup, and cheese spread to broth; cook over low heat, stirring constantly, until cheese melts. Stir in chicken, and pour into a lightly greased 13 x 9-inch baking dish.

Bake uncovered at 350°F for 30 minutes. Remove from oven, and sprinkle with Cheddar cheese. Bake 5 more minutes or until cheese melts. Yields 8 servings.

B-man :wink: