Chicken Spaghetti

In a pot of boiling water, cook the chicken in a large Dutch oven, covered, for 40 minutes. Remove chicken from pot and place on a plate to cool. Once cooled, remove the chicken from the bones and shred the meat.

Use the chicken stock that you created to cook the spaghetti in. Just use the stock and additional water (enough to cover the noodles) and cook according to package instructions.

In the meantime, heat the butter and oil in a large oven safe pot over medium heat. Add the onion, celery, garlic and peppers; saute until softened, 6 minutes.

Add the cream of mushroom soup, the shredded chicken and most of the cheese. Stir to combine and melt the cheese. Season with salt and pepper.

Finally, add in the cooked pasta and stir again. Layer the last of the cheese on top and stick the pot in the oven under the broiler (on high) for maybe 2 minutes.

Eat!