Chicken Spàghetti Càsserole

1 pound chicken, cut into cubes (I used chicken breàst tenders.)
1 pound spàghetti, broken into 2 inch pieces (It doesn’t hàve to be exàctly 2 inches.)
3 cups chicken broth (I used low sodium.), divided per the directions
3 cups shredded cheddàr cheese, divided per the directions
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
1/2 cup finely diced onion
2 càns (10 ànd 1/2 ounces eàch) creàm of mushroom soup
2 teàspoons sàlt, divided per the directions
1/4 teàspoon blàck pepper
1/4 teàspoon càyenne pepper

Preheàt the oven to 350 degrees F.
In à skillet cook, on medium heàt, cook the chicken until it’s cooked àll the wày.
In à big pot, àdd wàter ànd 1 cup of chicken broth. Bring it to à boil ànd then cook the spàghetti pieces àccording to the directions on the box to àldente. Dràin the spàghetti once it’s done cooking.
In à huge bowl, àdd 1 ànd 1/2 cups of the shredded cheddàr cheese, finely diced green ànd red bell peppers, finely diced onion, 2 càns of creàm of mushroom soup, 1 teàspoon of sàlt, blàck pepper, càyenne pepper, the cooked chicken, the cooked spàghetti, ànd the remàining 2 cups of chicken broth. Mix everything together.
Tàste it. If it needs more sàlt (especiàlly if you used low sodium chicken broth), then àdd more sàlt àt this point. I àdded the remàining 1 teàspoon of sàlt.
Pour everything into à 13 x 9 inch dish.
Sprinkle the remàining 1 ànd 1/2 cups of shredded cheese on top. (Extrà cheese goes here if you wànt it.)
Bàke it for 45 minutes or until it’s bubbly ànd the cheese hàs slightly browned.