SHREDDED CHICKEN & SPAGHETTI CASSEROLE

Steps:

• FIRST:.
• Thaw chicken.
• Butter (or oil) a large glass baking dish.
• Place chicken in dish.
• Melt 1/3 cup butter (or substitute margarine or oil) and slather on chicken.
• Dash salt and pepper on to taste.
• Sprinkle uncooked garlic and onion over chicken to taste.
• Bake on 425 for 20 minutes (while you're cooking everything else).
• WHILE THE CHICKEN COOKS:.
• In a large pot, start water boiling for spaghetti, add a dash of salt and oil (cover for faster boiling).
• Add pasta and cook for 6 minutes, drain & rinse with cold water, set aside.
• In a sauce pan (or skillet), sautee onions and garlic in oil until slightly browned.
• Add cream of mushroom soup, stir.
• Add tomatoes, bell pepper, parsley, and green peas.
• Add tomato sauce, stir.
• Cook for 2-3 minutes.
• Add shredded Italian cheese, stir until melted.
• Add flour, stir.
• Cover, cook until thickened (4-6 minutes) stirring often.
• ONCE CHICKEN IS DONE COOKING:.
• Bring chicken out of oven, set aside in separate dish to cool.
• Set aside dish to cool (& while you're cooking, clean the baking dish, re-butter/oil it and use it for your casserole).
• Once chicken cools, tear it off the bone and shred it to the consistency of your liking.
• Mix chicken, sauce, and spaghetti together in casserole dish.
• Top with parmesan.
• Bake on 425 for 45 minutes.