Cheesy Chicken Spaghetti

Yum, yum, yum! This recipe made enough for 2 meals for my husband, (1-year old) daughter and I. The rest will be frozen to eat later.INGREDIENTS

2 chicken breasts
1/2 (12 oz) package of angle hair pasta
2 tbsp butter
1/2 cup frozen onions
3/4 cup frozen chopped bell peppers
1 can cream of chicken soup
1 cup milk
1 1/2 cups shredded sharp cheddar cheese

In a large saucepan, cook the chicken in boiling water until done. I put the chicken in frozen, took it out after about 5 minutes, chopped it up into bite-sized pieces, and continued cooking for another 15-20 minutes.

Preheat oven to 350.
Add the spaghetti to the chicken/water and cook following packaged directions.

Meanwhile, in another pot, melt butter and saute the onion and bell peppers.
Add the soup, milk, and 1 cup cheese. Mix well.
When the pasta/chicken is ready, strain and add to cheesy mixture.
Pour into a greased 8x8 baking dish.
Sprinkle the remaining 1/2 cup of cheddar cheese on top.
Bake for 20 minutes.