Scale

500 grams / 1 pound chicken thighs or breasts (cut into smallish pieces*)
500 grams / 1 pound spaghetti (broken up into pieces (about 2 to 3 inches long))
3 peppers (1 red, 1 green, 1 yellow, if possible!, cubed finely)
1 large onion (cubed finely)
250 grams / ½ pound mushrooms (I used brown)
1 tablespoon mixed Italian herbs
pepper (to taste)
2 x 295g / 10 ounce cans condensed chicken soup
480 ml / 2 cups chicken stock
375 grams / 3 cups grated mature / sharp cheddar cheese
to serve (optional)
garlic bread and fresh green salad leaves

Cook Mode Prevent your screen from going dark

Pre-heat the oven to 190C / 375F.
Heat a little vegetable oil in a heavy pan and stir fry the chicken until totally white and cooked through (around 4 or 5 minutes). Remove to a plate and set aside.
Meanwhile, cook the spaghetti pieces in boiling salted water in a very large saucepan for a few minutes less than it says on the packet or until very al dente (around 6 minutes for regular spaghetti – don’t overcook as it’s going to be cooked again in the oven). Drain, tip back into the saucepan, add a drizzle of oil to stop the spaghetti sticking and put on the lid.
Add a little more oil to the pan and cook the peppers and onions together until softened (about 5 minutes). Add the mushrooms and cook for a few more minutes until the mushrooms have started to break down. Add the herbs and pepper and stir for a minute or so longer.
Tip the vegetables into the saucepan with the spaghetti. Then add the chicken, soup, stock, and 1 cup of the cheese. Combine well.
Spoon the mixture into your baking dish or dishes (see notes for suitable sizes to use) and top with the remaining 2 cups of cheese.
Bake for 35 to 45 minutes or until golden and bubbling on top, then serve with garlic bread and salad leaves (if you like).