I love this casserole because it’s so simple to make. Leftovers heat up great on day two, plus it freezes like a dream! (If there are leftovers of course.) This is serious comfort food.

2 chicken breasts
3 chicken thighs
1 box spaghetti (16 ounces)
2 tablespoons (1/4 stick) butter
1/2 bell pepper, stem and seeds removed, diced
1 medium onion, diced
1 can cream of chicken soup (10.5 ounces)
1 can cream of celery soup (10.5 ounces)
1 can chicken broth (14.5 ounces)
2 cups shredded mild cheddar cheese

1. Place chicken in a large saucepan, cover with water and simmer until fork tender.

2. Prepare spaghetti according to package directions.

3. In a skillet over medium-high heat, melt butter. Sauté bell pepper and onion until the onion is light and translucent.

4. Shred chicken and mix all ingredients except cheese together in a large bowl.

5. Preheat oven to 400 degrees. Spoon mixture into a 10-by-14-inch baking pan. Bake 15 minutes.

6. Sprinkle cheese on top and bake 10 more minutes or until bubbly.

Serves 8.