How to make Chicken Spaghetti

Chicken Spaghetti "My Way" is a staple around our house. There's typically always some in the freezer ready for an easy meal. My Cream of mushroom soup video will post tomorrow. My Cookbook can be ordered from my website or by mailing a check or money order for $30 to Kimmy's Southern Cooking PO box 154 Higden AR 72067 Ebook in Amazon: Kimmy's Southern Cooking https://a.co/d/2BgOi2U Order from my website www.kimmyssoutherncooking.com Chicken Spaghetti 1 box of your favorite pasta. I used Jovial gluten free 2 T butter 1/2 onion, diced 6 c cooked chicken, I used 2 breast 1 can Rotel 1 recipe cream of mushroom soup (or 1 can) 8 oz shredded cheese of choice, I used sharp cheddar Milk or chicken broth as needed 4 - 6 oz shredded cheese for the top Cook pasta according to instructions on it's container. Drain pasta and return to the cooking pot. If adding onion, saute it in butter. Into the pot of cooked pasta add all ingredients except milk or chicken broth and cheese topping. Stir to combine. Add milk or chicken broth to loosen it up if it's too tight. Pour into a greased 9x13 baking dish. Top with extra cheese and bake at 350F (176c) uncovered for 45 minutes. Immersion blender https://amzn.to/44BeZqc Vacuum sealer https://amzn.to/4dtOers Some of the items linked in this post are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission.