Step 1

Preheat the oven to 350°F. Grease a 9×13 inch casserole dish or two 8×8 dishes with cooking spray.

Step 2

Cook the pasta according to the package instructions, until al dente (slightly undercooked). Be sure to generously salt the cooking water. When the pasta is done, drain it in a colander over the sink.

Step 3

While pasta is cooking, heat the oil in a large skillet over medium-high heat. When the oil is shimmery, add the bell peppers & onions and saute until they begin to soften, about 4-5 minutes. Season lightly with salt and pepper as they cook. Remove from the heat.

Step 4

In a large mixing bowl, gently stir together the cooked pasta with the cream of mushroom soup, chicken broth, chopped chicken, sautéed veggies, seasoned salt, cayenne, and 1 1/2 cups of the cheese.

Step 5

Place the mixture in the dish (or dishes) and top with the remaining 1 cup of cheese. (Freezing instructions begin here.)

Step 6

Bake until bubbly around the edges, about 40-45 minutes. (If the cheese on top starts to get too dark, cover with foil.) Let cool slightly and serve warm. Taste and season with more salt and pepper as needed.