Chicken Spaghetti

​3 large bone-in, skin-on chicken breasts
12 cups water
2 tablespoons powdered chicken base
5 stalks celery, roughly chopped
1 onion, cut into wedges
1 teaspoon seasoned salt
pepper to taste
2 cans (10.75 ounces each) cream of chicken soup
1 pound spaghetti, broken in half
3 cups shredded colby-jack cheese
 
1. In a large stockpot with a lid, cover chicken breasts with water. Bring to a boil over medium-high. Stir in chicken base, celery, onion, seasoned salt and pepper. Reduce to medium-low, cover loosely, and simmer for 25-30 minutes. Remove chicken to a pie plate and set aside. With a slotted spoon, remove vegetables from broth. Reserve to add to casserole or for another use or discard. Carefully remove 2 cups of broth and set aside.
 
2. Preheat oven to 375 and spray a 9x13 inch baking dish with cooking spray. Bring remaining chicken broth in pot to a boil; cook spaghetti in broth until almost cooked through (do not overcook). Meanwhile, remove cooked chicken from bones and dice. Drain spaghetti and return to pot; add diced chicken, reserved chicken broth, cream of chicken soup, and half the cheese. Combine thoroughly and transfer to prepared dish.
3. Sprinkle with remaining cheese, cover with foil and bake for 15 minutes. Remove foil and bake until bubbly, about 10 minutes. Let stand for 10 minutes before serving.

Revised November 2017