Chicken spaghetti

Ingredients
1 whole cut up chicken
1 pound spaghetti
2 1/2 cups shredded sharp Cheddar
2 10 3/4-ounce cans cream of mushroom soup
Salt and freshly ground black pepper

Preheat the oven to 350

Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, and then turn the heat to medium-low and simmer, 30 to 45 minutes.

Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups. Discard the bones and skin.

Cook the spaghetti in the chicken cooking broth according to package. Do not overcook. When the spaghetti is cooked, combine with the chicken, 1 1/2 cups of the cheese and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.

Place the mixture in a 9x13 casserole pan and top with the remaining 1 cup cheese. Bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too dark, cover with foil.)