1 pound multi-grain spaghetti
5 chicken breasts (or about 4 C of vegan chicken substitute)
2 (10.75 ounce) cans reduced fat condensed cream of chicken soup (or mushroom soup)
2 1/4 cups water
1/4 cup shredded Cheddar cheese
Cook spaghetti per package instructions. Boil chicken until cooked throughout and cube. Mix soup and water. Place cooked spaghetti in a 9x13-inch baking dish. Place chicken on top. Pour soup mixture over the top of the chicken and top with shredded cheese, pressing down a little to pack the ingredients together. Bake at 350 degrees for about 25 minutes.
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