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1
Place frozen chicken tenderloins in pan; add water to cover.
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2
Add 1 teaspoon salt and 1 teaspoon pepper, and bring to a boil.
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3
Cover, reduce heat, and simmer 1 hour or until chicken is tender.
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4
Remove chicken from broth, reserving broth.
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5
Let chicken cool to touch.
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6
Shred chicken.
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7
Add enough water to reserved broth to measure 3 quarts; Bring to a boil.
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8
Cook spaghetti in broth according to package directions and drain.
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9
Saute sliced musrooms and red pepper in butter over medium-high heat until tender.
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10
Add flour, garlic salt, 1/2 teaspoon salt, and 1/2 teaspoon pepper; stir until smooth.
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11
Cook 1 minute, stirring constantly.
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12
Gradually stir in half-and-half, and cook until mixture is thickened, stirring gently.
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13
Add 3/4 cup Cheddar cheese, stirring until cheese melts.
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14
Add shredded chicken, mushroom soup, and 1/2 cup Parmesan cheese; stir well.
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15
Combine chicken mixture and spaghetti, tossing until combined.
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16
Spread mixture in a greased 13x9 inch baking dish.
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17
Bake, uncovered, at 350 degrees for 20 to 25 minutes or until thoroughly heated.
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18
Combine remaining 1/4 cup Parmesan cheese and 1 teaspoon paprika; stir well.
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19
Sprinkle remaining 1 1/4 cups cheddar cheese in diagonal rows across top of casserole.
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20
Repeat with parmesan-paprika mix.
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21
Bake 5 more minutes or until cheddar cheese melts.
