Chicken Spaghetti

1. Preheat oven to 350ºF.
2. In a large pot with about 8 cups water, boil chicken until fully cooked (about 10–15 minutes).
3. Remove chicken and set aside to cool. Reserve 4 cups of the broth.
4. Once chicken has cooled, shred.
5. In a large pot, mix the 4 cups of broth with the tomato soup. Add spaghetti noodles and cook until al dente. Season with salt and pepper to taste.
6. Layer chicken in a casserole dish.
7. Whip the cream of chicken and cream of mushroom in a medium bowl. Pour on top of the chicken.
8. Top with spaghetti and tomato mix.
9. Top with cheese and pop in the oven. Cook for 30–40 minutes or until bubbly.