Chicken Spaghetti

 Several of my children beg me to make this, it's just that good:)

Chicken Spaghetti
 
1 lb. spaghetti, uncooked
2-3 cups cooked cubed chicken
1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can cream of mushroom soup
2 (4oz.) cans sliced mushrooms drained
(14 oz) can diced tomatoes, undrained
1/2 cup onion, diced
1/2 cup green pepper, diced
2 cups shredded cheddar cheese
1/2 cup grated parmesan
1 tsp. seasoned salt
3/4 - 1 cup chicken broth
buttered bread crumbs
 
Break dry spaghetti into 2-inch pieces. Cook spaghetti to pkg. directions in boiling water. Drain. Stir in chicken, soups, mushrooms, tomatoes, onions, peppers, cheese, parmesan, and salt. Mix well. Pour in enough chicken broth to make it creamy and saucy, not soupy. Pour into greased 15x10-inch baking dish. Top with bread crumbs. Bake @ 350* F uncovered for 45 minutes, until light golden brown and bubbly throughout. Let sit 10 minutes before serving. 10 servings.
***tip: saute the onion and green peppers until soft in a pan with olive oil before adding to the spaghetti mixture, it tastes better:)