Blue Ribbon Chicken Gratin

4-5 oz thin spaghetti

2 whole boneless chicken breasts

4 bacon strips, cut in pieces

4 slices deli ham, chopped

1/2 large sweet onion, diced

1/2 sweet red or orange pepper, diced

fresh spinach, use as much as you want~or about 1/2 bag or 4 cups

8 oz. Velveeta cheese

1 can Cream of Mushroom soup

1 cup half and half

1 oz grated Cheddar

1 oz shaved Parmesan

Place chicken in a 3 qt saucepan with water to cover.  Cover pan and poach chicken on medium low heat for 60-90 minutes.  Remove chicken and drain, reserving broth.  Increase heat under pan to high and add 1 tsp salt.  When broth boils, add spaghetti and cook until just done.  Drain pasta.

Cook bacon pieces until crisp.  Remove bacon to paper towels.  Discard all but 1 T bacon grease.  Saute onion and peppers in reserved bacon grease until softened.  Add ham and cook and stir for several minutes.  Top everything with fresh spinach and cover skillet.  After several minutes remove cover and stir to break down and wilt spinach into the other ingredients.  Add Velveeta, soup, and cream  Cook and stir for several minutes to melt cheese.  Season with salt and pepper.

Add chicken to sauce mix.

Add 1/2 of pasta.  Add remaining pasta in increments, making sure the ratio of pasta to sauce remains very creamy.  The cassoulet should be dense and very "wet."  Turn mixture into a deep 8 x 8 inch baking dish. Top with grated Cheddar and Parmesan.  Cover and refrigerate for up to 36 hours.

Bake at 350 for 45-60 minutes until heated through and bubbling.  Serves 6