2. Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, and then turn the heat to medium-low and simmer, 30 to 45 minutes.
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3. Remove the chicken and 2 cups of the chicken broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 cups.
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4. Cook the spaghetti in the chicken broth. When the spaghetti is cooked, combine with the chicken, cheese, the green and red peppers, seasoned salt, cayenne, soup and onions, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
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5. Place the mixture in a 9- by 13-inch casserole pan and top with the remaining 1 cup cheese. Bake immediately until bubbly, about 45 minutes.
