Chicken Spaghetti

Adapted from The Pioneer Woman Cooks (her cookbook)

2 boneless, skinless chicken breasts
1 can chicken broth (low sodium)
2 cups water
2 teaspoons seasoned salt, divided
1/3-1/2 box spaghetti noodles, broken in half
1/2 small onion
2-3 stalks celery
1 small can mushrooms, drained
1 can cream of mushroom soup
1-1/2 cups grated cheddar cheese
1/2 cup milk
Ground pepper, to taste
Cayenne pepper, to taste

1. Preheat the oven to 350 degrees.

2. Boil chicken breasts in chicken broth, water, and 1 teaspoon seasoned salt. Once chicken is cooked through, let cool and then shred. Set aside.

3. Cook spaghetti according to package.

3. Cut up onion and celery.

4. Place the cooked spaghetti in a large bowl. Add the cream of mushroom soup and 1 cup cheddar cheese. Then add your vegetables, drained mushrooms, seasoned salt, pepper, and cayenne.

5. Add chicken and milk and stir ingrediants together until combine. Taste and season if necessary.

6. Pour the mixture into a baking pan and top with 1/2 cup cheddar cheese. Bake for 35-45 minutes, until bubbly.