CHICKEN SPAGHETTI
1 c. of chicken broth
1 can of cream of chicken soup (reduced fat is best)
1 can of cream of mushroom soup (reduced fat is best)
3 c. of diced cooked chicken breast.
1 (7 oz.) pkg. of spaghetti (cooked in chicken broth)
2 ½ c. shredded cheese (Colby or mixed)
Salt and pepper to taste
1 can of cream of chicken soup (reduced fat is best)
1 can of cream of mushroom soup (reduced fat is best)
3 c. of diced cooked chicken breast.
1 (7 oz.) pkg. of spaghetti (cooked in chicken broth)
2 ½ c. shredded cheese (Colby or mixed)
Salt and pepper to taste
Italian seasonings to taste
Preheat Oven to 375.
Cook spaghetti in water and 1 cup chicken broth, drain and pour into large baking dish. Add soup, diced cooked chicken, cheese and seasonings. Mix with large spoon and top with ½ cup cheese. Bake at 375 for 30 minutes.
