Easy Weeknight Chicken Spaghetti

INGREDIENTS

• 1 pound dry spaghetti broken in half, then broken in half again
• 2 cups pre-cooked chicken breast roughly chopped
• 1 10 1/2 oz. can cream of chicken soup, undiluted
• 1 10 1/2 oz. can cream of mushroom soup, undiluted
• 1/4 cup green pepper finely diced
• 1/4 cup yellow onion finely diced
• 16 oz. chicken broth
• 2 cups shredded cheddar cheese reserving 1/2 cup for later use
• 1 tsp. Lawry's Season salt
• Salt & pepper to taste

INSTRUCTIONS

1. Cook spaghetti according to package directions until al dente. Drain well.
2. While the spaghetti is cooking, combine the pre-cooked chicken breast, 2 cans of soup, green pepper, onion, chicken broth, cheddar cheese (don't forget to reserve the 1/2 cup for later use) and Lawry's Season salt. Mix well.
3. Add cooked spaghetti to chicken mixture and stir to combine.
4. Pour mixture into a greased 9 x 13 casserole dish and top with 1/2 cup of reserved cheddar cheese.
5. Bake at 350 degrees until bubbly, about 30 minutes.

Source

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