Directions

1. Heat 4 cups water in a large saucepan over medium-high heat. Season chicken with salt and pepper to taste; add to saucepan. Bring to boiling; reduce heat. Cover and simmer about 35 minutes or until chicken is no longer pink. Drain and cool chicken, reserving saucepan and 1 1/2 cups liquid; set aside. Chop chicken, discarding bones and skin. Keep covered; set aside.
2. Preheat oven to 350°F. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray; set aside. Using reserved saucepan, cook pasta al dente according to package directions. Drain. Set pasta aside and return saucepan to heat.
3. Add butter to saucepan; melt over medium-high heat. Add onion and bell pepper; cook and stir until tender. Add tomatoes, soup and reserved liquid. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes or until mixture thickens slightly. Add cheese, stirring constantly just until melted. Gently stir in chicken and pasta, tossing to coat.
4. Spread pasta mixture into prepared baking dish. Bake, uncovered, 30 to 35 minutes or until bubbly. Let stand 5 minutes. Sprinkle with chopped parsley, and serve.