Today I’m sharing my *new favorite* recipe! My friend Cindy at Hun…What’s For Dinner shared this Chicken Spaghetti on her blog several weeks back.  She originally saw it over at The Pioneer Woman and decided to make a few changes to it.  I then looked over both recipes and made further changes. lol.

I have to tell you, I see so many recipes from week to week.  Many of them get bookmark and some of them eventually get made, but once in while, I see something that looks just good enough (and easy enough) for me to make it the same week.  This was one of those times, and it definitely did not disappoint. I’ve already made it twice since I found the recipe, and I know I’ll be making it a lot more in the future! Enjoy!

2 cups chicken, cooked

3 cups dry spaghetti (broken)

1 can cream of chicken soup

1 can cream of mushroom soup

2 cups shredded cheddar cheese

2 cups chicken broth

1/4 cup onion, chopped

1/4 cup green onion, chopped (I didn’t have this so I used chopped carrot)

1 teaspoon Lawry’s Seasoning Salt (I think regular salt would work just as well too)

1/2 teaspoon pepper

1 cup shredded cheddar cheese (for topping)

Cook chicken on stove top.  (I used 3 boneless, skinless chicken breasts, but the original recipe calls for a whole fryer chicken.) Remove chicken and cook spaghetti in the same water.  Shred your chicken into tiny pieces and place in large bowl.  Add soups, veggies, cheese, and broth.  Drain the water off your cooked spaghetti, and add noodles to the bowl.  Add seasonings and mix.  Pour into a 9×13 glass baking dish.  Pour an additional cup of cheese over the top.  Cover with foil and bake at 350 degrees for 30 minutes.