4- 5 chicken breasts
10 oz. bag of spaghetti
16 oz. sharp cheddar cheese, shredded
12 oz. medium cheddar cheese, shredded
1 small to medium onion, chopped
1 small green bell pepper, chopped
1 small jar jalapeno, chopped
1/2 stick butter
1 can cream of mushroom soup
1/2 can chicken broth
1 tsp. salt
1 tsp. pepper

Stew chicken breasts in salted water, about 30 minutes. Remove skin and bones, cut into small pieces, set aside and save broth. Sauté onion and green peppers in butter. Add pimento, mushroom soup, 1/2 can chicken broth, salt and pepper. Keep on warm or low heat. Boil spaghetti in chicken broth until tender, drain. Add chicken pieces, spaghetti, drained, and sharp cheddar cheese to mixture in skillet. Stir mixture on low heat until cheese melts; pour in 13 x 9 inch casserole dish. Top with medium cheddar cheese and bake at 350°F for 20 minutes.