Chicken Spaghetti

Name: Chicken Spaghetti
Yield: 4 servings
Cuisine: American
Ingredients: 2 Boneless Chicken Breast; 2 cup Monterey Jack Cheese; 2 (10 Ounce) cans of Cream of Chicken Soup; 8 oz Spaghetti Noodles; 1/4 cup Milk; 1 Lemon Pepper

tabitha32keith @cook_3887229

This is my favorite dish. Hope you enjoy it.

tabitha32keith @cook_3887229

This is my favorite dish. Hope you enjoy it.

Saved

Ingredients

4 servings

2Boneless Chicken Breast
2 cupMonterey Jack Cheese
2 (10 Ounce)cans of Cream of Chicken Soup
8 ozSpaghetti Noodles
1/4 cupMilk
1Lemon Pepper

Saved

Steps

1

Sprinkle lemon pepper on chicken breast and bake or grill.
2

Start boiling water for spaghetti noodles.
3

Pour both cans of soup in saucepan over medium heat. Add milk to empty can and rinse into other can. I like to use a teaspoon to scrape sides of can to get leftover soup. Then add milk to saucepan. Sprinkle some lemon pepper into saucepan and stir. You can always add more lemon pepper to your desired taste.
4

When chicken is fully cooked cut into cubes and add to saucepan.
5

Once noodles are done, drain and leave in pan. Now pour soup mixture into noodle pan. * Sometimes I don't use all of soup (use your own judgment but I'd use at least 80%) but I do make sure all chicken goes in.
6

I use a noodle fork (don't know true name :) ) to stir in soup with noodles. Once you've stirred you can decide to add the rest of soup or toss it. Now put in 13x9 pan and sprinkle cheese on top. Put in oven at 350· until cheese melts. I like to serve it with cheese bread or garlic bread.