2 cans (10.75-oz) condensed cream of mushroom soup
– 1 cup milk
– 1 tablespoon butter
– Salt and pepper to taste
– 1/2 cup jack cheese
Optional: Add mushrooms or celery
Directions:
1. Preheat oven to 350°F.
2. Cook spaghetti according to package instructions until al dente.
3. In skillet, melt butter and cook veggies. In separate bowl, mix milk and condensed cream of mushroom soup until smooth. Add to veggies in pan.
4. Stir in cheddar cheese and cook until cheese has melted. Add in chicken. Add cooked spaghetti to the bowl and mix everything gently.
5. Grease a 9×13 inch baking dish with cooking spray and pour the spaghetti mixture into the dish.
6. Sprinkle jack cheese over the spaghetti mixture.
7. Cover the baking dish with aluminum foil and bake for 30 minutes or until casserole is bubbling.
Enjoy your delicious and savory Chicken Spaghetti Casserole!
I always soak chicken from the store in salt water. Sorry I didn’t know about this before
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