Spaghetti Chicken Casserole

Ingredients

• 24 cups water
• 1 tsp. salt
• buttery cooking spray
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cups onion, diced
• 1 pound (16 ounces) whole grain spaghetti
• 1 can (14.5 ounces) no salt added diced tomatoes
• 2 packages (8 ounces each) plant-based chicken (We used Mindful Chik'n Strips Plant-Based Protein Vegan.)
• 2 cans (10.5 ounces each) lower sodium cream of mushroom soup (We used Campbell's Unsalted Cream of Mushroom Soup.)
• 1 cup unsalted vegetable stock
• 1 Tbsp. Worcestershire Sauce (A vegetarian version is available.)
• 1 cup reduced-fat sharp cheddar cheese, shredded
• 1/8 or 1/4 tsp. cayenne pepper
• 1 1/2 cups sharp cheddar cheese, shredded