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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A delicious recipe given to me by my sister, Ruth Clark. This is a favorite with my kids and their friends. The recipe is easy to double. Ingredients:
1 pound cooked and drained spaghetti |
5 chicken breasts, cooked and cubed |
2 (10.75 ounce) cans condensed cream of chicken soup |
2 1/4 cups water |
1/4 cup butter |
2 cubes chicken bouillon |
1/4 cup shredded cheddar cheese |
Directions:
1. Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti.
2. In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.
3. Bake at 350 degrees F (175 degrees C) for 25 minutes.
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