1Take chicken season with season salt and pepper, In a skillet add butter brown chicken add 1/2 cup water to pan to deglaze.
2Add 2 1/2 cups of water to large pot start to boil
Add chicken and liquid to pot bring to boil turn down simmer about 40 minutes. Remove chicken from liquid let cool on plate keep liquid.
3Keep liquid on medium heat add onion celery carrots bell pepper cook about 5 to 10 minutes until onion turns translucent, Then scoop out onion celery peppers they float on top leave carrots,
4Take spaghetti break into 2 inch pieces add to liquid and carrots cook underdone about 6 minutes, save the liquid, Drain
5In a large bowl Shred Chicken season with pepper and lightly salt and add vegetables,
add colby / cheddar cheese,
add 2 cans cream of chicken soup
add 1 tablespoon of franks hot sauce
add 1/2 cup at a time of cooking liquid so it would not be to thick
stir all together pour into 13 by 9 baking pan
add cheddar cheese on top and a couple of tablespoons of cooking liquid.
bake 350 about 40 minutes until cheese is bubbles and starts to brown