Chicken Spaghetti

This was my ex mother-in-law's recipe. It was always good. Great comfort food!!

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 4 -6  boneless skinless chicken thighs
• 1 (8 ounce) package  thin spaghetti noodles
• 1⁄4 cup oleo (butter)
• 1⁄2 cup green bell pepper, diced
• 1⁄2 cup onion, diced
• 2 (8 ounce) cans  cream of mushroom soup
• 1 (16 ounce) package  shredded Velveeta cheese
• 1 (6 ounce) box  frozen peas (optional)

Directions

1. Boil chicken thighs in water until cooked. (I usually add a little seasonings, like salt, pepper, garlic powder and/or Italian seasonings).
2. Remove thighs from pan to cool. SAVE BROTH for noodles. When chicken thighs are cool enough to handle, cut into cubes.
3. Bring broth to a boil and cook noodles according to directions.
4. While noodles are cooking, melt butter in a skillet or pan, saute bell peppers and onions until tender. (I usually add a little Nature seasonings here)
5. Add soups until heated, then add about 1/2 of the package of cheese. Cook on low until cheese is melted.
6. Add frozen peas and stir thoughly.
7. When noodles are done, drain and put into a 9 x 13 pan.
8. Add chicken then add cheese mixture. Toss until coated.
9. Spread out evenly in pan then sprinkle with remaining cheese.
10. Bake at 350 for 30 - 40 minutes or until cheese is bubbly.
11. Serve with a salad, crunchy french bread and your favorite wine. ENJOY!
12. *You can use a combo of cream soups, I just like the cream of mushroom.