1 chicken fryer or 4 bone-in chicken breasts
Salt & pepper
¼ cup (1/2 stick) butter
1 cup chopped celery
¾ cup chopped onion
½ cup chopped green pepper
1 small box thin spaghetti or vermicelli
3 cups grated cheddar cheese, divided
1 (10.5 oz.) can cream of mushroom soup
Place chicken in a pot and add just enough water to cover. Add salt & pepper to taste. Bring to a simmer and cook until chicken is cooked through. Remove chicken, saving cooking liquid, and set aside until cool enough to handle. Remove from bone, discarding skin, and cut meat into hunks.
Melt butter in a large sauté pan. Add celery, onion, and green pepper and cook until just tender.
Cook spaghetti in the leftover broth from cooking the chicken. Drain and mix with sautéed vegetables, cooked chicken, soup and 1½ cups cheese. Spread in a large 13×9 inch baking dish or 2 smaller casserole dishes. Top with remaining cheese and bake at 350 degrees for 35 to 40 minutes.