Heat your oven to 350 degrees.

Boil water for pasta and cook *only* to al dente. Any more and your baked pasta will be mushy.

Using a pan on the stove and your choice of oil or spray, heat pan to medium heat. Add the onion and pepper and saute the vegetables for five minutes or until they are tender.

Add the shredded cooked chicken until heated through.

Add salt, pepper and garlic powder and mix.

Remove pan from heat and set aside.

Place your drained, al dente spaghetti into a large bowl and add the soup and 3 cups of cheese then mix.

Next, add the chicken mixture to the bowl as well and mix again.

Pour the mixture into a greased pan. If you want to smaller dishes, pour into both.

Sprinkle the reserved 1 cup of remaining cheese over the mixture that is in the pan. OR sprinkle on both if you have separated recipe into 2 pans. And if so, this is the time to cover and freeze one of the batches.

Bake covered for 45 minutes and then take off the cover and bake for an additional 15 minutes to get everything nice and crispy-like.

Once done, enjoy!