3 skinless, boneless chicken breast halves (or 4 thighs)
1 quart chicken broth
1 pound spaghetti
1 Green bell paper, diced
1 Red bell pepper, diced
2 (10 3/4-ounce) cans condensed mushroom soup
Salt and pepper to taste
4 ounces grated cheddar cheese
4 ounces grated mozzarella cheese
Variations: For a meatier dish, reduce the spaghetti to 8 ounces. To vary the flavor, substitute condensed cream of chicken or cream of celery soup (or a combination) for the cream of mushroom soup.
Use broccoli or peas in place of peppers.
Place chicken in a pot and cover with broth.
Bring to a boil, then reduce heat and cover.
Simmer for 15 to 20 minutes, or until chicken is cooked through.
Remove chicken from the pot and cool slightly, then cut into small cubes.
Set aside 1 cup of broth.
Preheat oven to 350 degrees.
Cook spaghetti in the remaining broth.
When the pasta is cooked, drain.
Combine the cooked spaghetti with the chicken, peppers, condensed soup and reserved cup of broth; season to taste with salt and pepper.
Transfer to a lightly greased 2-quart casserole or 9-by-13-inch baking dish.
Sprinkle with the cheese.
Bake about 20 minutes, or until cheese is melted and bubbly.
Pairs Well With
This is an other dinner-on-the-ground dish from Mt. Zion FWB Church, where I went as a child. Good people & good food.