Recipes | Chicken Spaghetti by Liz Henry

  • 1-8oz pkg spaghetti
  • 1/4c onion minced
  • Butter
  • 1 - 101/2 oz can cream of chicken soup
  • 1- 10 1/2 oz can cream of mushroom soup
  • 1 cup milk
  • 1/2 lb (or more) cheddar cheese grated
  • Salt and pepper to taste
1 cooked chicken diced. Cook spaghetti according to package. Drain and rinse. Cook onion in butter until tender. Add soups, milk and half of the cheese. Cook until smooth. Add chicken. Season with salt/pepper. Pour over noodles and mix lightly. Sprinkle remaining cheese on top. Bake 375 degrees for 30 minutes.


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