I use a rotisserie chicken cut up.. and I usually add some milk or half and half to make sure the casserole stays creamy and doesn’t get dry. You can also add extra cheese if desired... For the two of us I cut the recipe in half..

1 whole raw chicken, cut into 8 pieces
1 pound thin spaghetti, broken into 2-inch pieces
2 1/2 cups shredded sharp Cheddar
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
1 teaspoon seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
Two 10 3/4-ounce cans cream of mushroom soup
1 medium onion, finely diced
Salt and freshly ground black pepper

1 whole raw chicken, cut into 8 pieces 1 pound thin spaghetti, broken into 2-inch pieces 2 1/2 cups shredded sharp Cheddar 1/4 cup finely diced green bell pepper 1/4 cup finely diced red bell pepper 1 teaspoon seasoned salt 1/8 to 1/4 teaspoon cayenne pepper 1 medium onion, finely diced

Cook 1 cut up fryer in water and pick out the meat to make two cups.
Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar.
Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.).