Chicken Spaghetti

Chicken Spaghetti
2 chicken breasts, bone in
1 pound spaghetti, broken into thirds
4 TBS butter
4 TBS flour
2 C milk
1 tsp. salt
1/2 tsp. pepper
2 cups shredded cheddar cheese
1/2 cup diced onion
1/4 cup diced celery
1/4 cup diced bell peppers (any color)
1 tsp. seasoned salt
1/8 tsp. cayenne pepper
S&P (salt and pepper) to taste
Preheat oven to 375°F. Drizzle EVOO (extra virgin olive oil) over the chicken breast and spread evenly to coat the entire pieces. Sprinkle with S&P. Place on a baking sheet or dish and roast in the oven for 40 to 45 minutes or until chicken is done and juices run clear. SAVE the drippings! Reduce the oven temp to 350°F. When the chicken is done let cool until easy to handle, remove the meat from the bones and cut or tear into bite size pieces, WAIT...don't discard the bones! Fill your pasta pot with water to cook the noodles, boil water over high heat and throw those bones in to create a bit of stock, add some salt to the water. Once the water has boiled remove the bones and carefully place your broken spaghetti noodles in the water, continue to cook until al dente, or as directed on the package. When the noodles are done, before you drain the water, take out one cup of the water and reserve. Now you can drain your spaghetti. Remember the drippings from the pan you roasted the chicken in? Pour that into a sauté pan and add your onion, celery and bell peppers. Cook until tender, about 5 minutes. 
To make the white sauce: In a medium saucepan add the butter and melt, stir in the flour and cook for one minute. Pour in the milk and stir until thickened, about 5 minutes. Or you can use 2 cans cream of soup (either chicken, mushroom, or celery).
Now you can start assembling your casserole. In a large mixing bowl, combine the white sauce or cream of soups, chicken, sautéed vegetables, shredded cheddar, cayenne pepper, seasoned salt and s&p. Fold together until combined, add in the spaghetti and if needed the one cup of reserved stock water. Spray your casserole dish (9x13 baking pan works) with a no-stick cooking spray such as PAM. Pour the spaghetti mixture into the dish spreading evenly. Bake at 350°F for 40 to 45 minutes or until gold and bubbly!