For the Base:

• • 1 pound boneless skinless chicken breasts
  • 1 10.5 oz can cream of chicken soup

• 1 10.5 oz can cream of mushroom soup
• 1 cup chicken broth
• 1 small onion diced
• 1 green bell pepper diced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

For the Pasta:

• 8 ounces sbaghetti broken into thirds
• 2 cups shredded cheddar cheese
• 1/2 cup milk if needed to thin sauce

Optional Garnishes:

Extra shredded cheese
Fresh parsley
Black pepper
Red pepper flakes