Cheesy Chicken Spaghetti

This recipe came from my sister's mother-in-law. Not sure where she got it, but we've made this many times, and it's a major comfort food for me. It's great to take to a potluck supper, as there's never any left.

• Ready In: 2 hrs
• Serves: 8

Ingredients

• 1  roasting chicken
• 1  cup butter
• 1⁄2 onion, diced
• 1⁄2 bell pepper, diced
• 1 (10 3/4ounce) can  cream of chicken soup
• 1 (10 3/4ounce) can  cream of mushroom soup
• 1  lb Velveeta cheese, cubed
• 1 (12 ounce) package spaghetti
• 1  cup  reserved chicken broth
• 3  chicken bouillon cubes
•  paprika (optional)
•  salt, to taste
•  pepper, to taste

Directions

1. Boil chicken in water until falling from the bone. Let cool and shred with a fork. Set aside 1 cup broth.
2. While chicken is cooking, melt butter and saute onion and bell pepper. Add the soups and 1 cup reserved chicken broth. Add cubed velveeta slowly, and stir frequently until cheese is melted.
3. Cook spaghetti in broth from chicken, adding 3 chicken buillion cubes.
4. Add the shredded chicken and cooked spaghetti to the cheese sauce. Pour into casserole dish. Sprinkle with paprika, if desired. Cover.
5. Bake @ 350 degrees for 30 minutes.