Baked Chicken Spaghetti

This is a great dish to make for a large crowd.  It's easy to do, makes a lot of food, & appeals to a large range of taste pallets.  It also is a great dish to freeze & have ready for a quick dinner.  You probably have all the ingredients in your pantry, so let's get cookin'!
2 cups cooked chicken, in bite size pieces
3 cups dry thin spaghetti
1 cup sour cream
1/4 cup diced red pepper
1/4 cup diced green pepper
1/2 cup diced onion
1 1/2 cups chicken broth
2 1/2 cups medium cheddar cheese
1 cup Parmesan cheese
1/2 cup cottage cheese
2 tablespoons butter
2 garlic cloves, minced
1/4 cup sliced mushrooms
1/4 teaspoon Paprika
1 teaspoon salt
2 tablespoons chopped fresh parsley
Preheat oven to 350 degrees.  Break spaghetti into thirds so that you have 3 inch sections.  Cook speghetti until al dente (slightly firm).  Rinse with cold water & set aside.

In medium saute pan melt butter, add onions, red peppers, green peppers, garlic & mushrooms.  Sprinkle with pepper to your tasting. Cook for 10 minutes, set aside.
In a bowl combine the sour cream, 1 1/2 cups cheddar, 1/2 cup Parmesan, cottage cheese, Paprika, and salt.  Add in the spaghetti noodles, pepper & onion mixture, & chicken.  Mix until everything is combined.  Pour into a 9 by 13 inch baking dish.
Top with remaining cup of cheddar & 1/2 cup of Parmesan.  Bake for about 45 minutes or until bubbly & delicious looking.  Enjoy!

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