Shelly's Recipe

CHICKEN SPAGHETTI - Easy

Category: Casseroles - Chicken and Turkey

2 cups cooked chicken, cut up
1 lb package uncooked spaghetti noodles
2 cans Cream of Chicken or Cream of Mushroom soup (I actually use about 1 1/2 cans)
3 cups grated cheddar cheese, divided (you can use mild, medium, or sharp)
1 (14.5 oz) can diced tomatoes (you can also use fresh!)
1/4 cup onion, diced
1/4 cup green pepper, diced
1 t seasoned salt
Dash of cayenne pepper (optional- use if you like a little bit of heat!)
1 (14.5 oz) can chicken broth

Other ingredients that I love to add: zucchini, sauteed mushrooms, pimentos, green chilis.

Break noodles into 2-3 inch pieces and cook according to package directions. Place cooked noodles into a large bowl. Add chicken and toss together. Add cream of chicken soup, onions, green peppers, tomatoes, 2 cups of cheese, seasoned salt, and cayenne pepper. Mix all together. Now slowly add about 1 cup of the chicken broth. Stir it in and add a little bit more. You want to be able to stir it, but you don't want it to be too soupy.

Dump your spaghetti mix into a 9x13 inch glass pan lightly sprayed with non-stick cooking spray. Top with remaining 1 cup of cheese (and sometimes I like to throw some bread crumbs on top for added flavor). Bake at 350 degrees for 30-35 minutes (or until hot and bubbly).