Chicken Spaghetti Casserole

1 C chopped onion, I use yellow onion
3/4 C chopped celery
3 C cubed or shredded chicken
8 oz spaghetti noodles, cooked according to directions
1 C chopped bell pepper, any color
1 C chicken broth
2 cans cream of chicken soup
1 C Cheddar cheese, freshly shredded
salt and pepper to taste

Preheat the oven to 350 degrees. In a large mixing bowl, combine the shredded chicken, celery, onions, peppers, and the cooked spaghetti noodles. Stir to mix together. Combine the two cans of soup with the chicken broth, and the salt and pepper and mix well, in a separate bowl. Pour the soup mix over the spaghetti mix and stir to combine. Spoon the spaghetti into a sprayed 9 x 13-inches baking pan and top with the shredded Cheddar cheese. Cover the pan with aluminum foil and bake for 35 minutes. Remove the foil and bake for an additional ten minutes.