Now this is a recipe my son Jonathan is going to love. It's like the Chicken Spaghetti Casserole he loves, but without all the fuss. Jonny, this one's for you. Cheddar Chicken Spaghetti1 (8oz.) package spaghetti, broken into 3 parts2 cups cooked chicken (I used 3 chicken breasts)2 cups shredded cheddar cheese, divided1 can (10 3/4 oz.) cream of chicken soup, undiluted1 cup milk1/4 teaspoon salt1/4 teaspoon pepperCook spaghetti according to package directions. Meanwhile, in a bowl, combine the chicken, 1 cup cheese, soup, milk, salt and pepper. Drain spaghetti and add to the chicken mixture. Mix well and put in a greased 13 x 9 inch baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350 degrees for about 20 minutes until heated and cheese is melted.
This was so easy to make that my 3 year old granddaughter, McKinley, helped me. Here she is wearing her chef's hat. She had to wear it while she was cooking.
Isn't she precious!
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