1 (3 to 5 lb.) whole chicken
2 cups reserved chicken stock with 2 bouillon cubes added
1 (16 oz.) pkg. spaghetti pasta noodles (Barilla)
3 tbsp. butter
1 onion, chopped
1 green pepper, chopped
2 cloves chopped garlic
1 (8 oz.) pkg. sliced fresh mushrooms
1 (10 oz.) can Rotel diced tomatoes w/ chilies
1 (15 oz.) can whole tomatoes
1-2 tbsp. Mexican chili powder (I use a Mini Tajin seasoning pkt.)
salt and pepper, to taste
cumin, to taste
1 cup Colby cheddar mixed cheese
6 slices American cheese

Boil chicken with all the salt pepper and seasonings you like. De-bone when tender. Save 2 cups of stock. Add 2 bouillon cubes to stock.

In a Dutch oven or very large skillet add butter, chopped onion, bell pepper, garlic and mushrooms. Sauté on medium heat until tender. Add chunky pieces of de-boned chicken. Add remaining ingredients - the whole bottle of chili powder as well except: broth, cheeses and spaghetti. Bring to a gentle boil stirring as needed.

Break spaghetti in half adding the full contents of the box of spaghetti stirring as adding. Add enough broth to mixture to ensure spaghetti has enough liquid to sustain its cook time. Bring back to a small boil, reduce heat and simmer covered, stirring often.

Note: Check that the liquid stays adequate but, allow to thicken a little also.

When pasta is al denté stir in the cup of cheese, put the cheese slices on top and let melt. Stir. Turn off heat and let stand 5 minutes.

Serve with tossed salad and corn bread.

Submitted by: D.G. Templeton