(by Shirley McNevich)
8oz. raw spaghetti (cooked according to box directions, drained but not rinsed)
1 - 10.75oz. can Campbell's cream of chicken soup
1 cup milk
1/2 tsp. salt
1 cup cooked, bite-sized chicken pieces
2 cups shredded cheddar cheese
Grease a 9 x 13 glass baking dish. In a bowl add soup and milk--stir until mixed. Add salt, chicken pieces and 1 cup of the shredded cheese to the soup mixture--stir. Add cooked spaghetti to the soup mixture--stir. Pour the whole mixture into the greased baking dish. Bake at 350 degrees for 20 minutes. Remove from oven, sprinkle the other cup of shredded cheese over the top and bake for 20 minutes longer or until hot.
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