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FIRST:
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Thaw chicken.
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Butter (or oil) a large glass baking dish.
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Place chicken in dish.
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Melt 1/3 cup butter (or substitute margarine or oil) and slather on chicken.
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Dash salt and pepper on to taste.
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Sprinkle uncooked garlic and onion over chicken to taste.
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Bake on 425 for 20 minutes (while you're cooking everything else).
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WHILE THE CHICKEN COOKS:
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In a large pot, start water boiling for spaghetti, add a dash of salt and oil (cover for faster boiling).
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Add pasta and cook for 6 minutes, drain & rinse with cold water, set aside.
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In a sauce pan (or skillet), sautee onions and garlic in oil until slightly browned.
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Add cream of mushroom soup, stir.
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Add tomatoes, bell pepper, parsley, and green peas.
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Add tomato sauce, stir.
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Cook for 2-3 minutes.
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Add shredded Italian cheese, stir until melted.
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Add flour, stir.
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Cover, cook until thickened (4-6 minutes) stirring often.
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ONCE CHICKEN IS DONE COOKING:
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Bring chicken out of oven, set aside in separate dish to cool.
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Set aside dish to cool (& while you're cooking, clean the baking dish, re-butter/oil it and use it for your casserole).
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Once chicken cools, tear it off the bone and shred it to the consistency of your liking.
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Mix chicken, sauce, and spaghetti together in casserole dish.
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Top with parmesan.
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Bake on 425 for 45 minutes.
