Shredded Chicken & Spaghetti Casserole - cooking recipe

Ingredients

8 chicken thighs or 6 chicken breasts
olive oil
butter
1 small onions, diced small or 8 white pearl onions
2 garlic cloves, diced
salt
pepper
1 (10 ounce) can cream of mushroom soup
4 whole tomatoes (diced)
1/4 cup chopped bell pepper (optional)
2 teaspoons parsley (optional)
1 (8 ounce) can tomato sauce
1 1/2 cups cheese (parmesan , Asiago and mozarella)
1 (10 ounce) bag frozen peas, partially thawed
3 tablespoons flour
12 ounces spaghetti, broken in half (& cooked for 6-7 minutes)

Preparation

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.