Green Chile Chicken Spaghetti

• 3 cups Cooked Chopped Chicken
• 1 can Cream Of Chicken Soup (10.75 Oz Can)
• 3 whole Roasted Green Chiles, Peeled, Stems And Seeds Removed Then Diced (3 Should Yield About 1/2 Cup)
• 1- 1/2 cup Shredded Sharp Cheddar Cheese
• 7 ounces, weight Whole Wheat Thin Spaghetti, Broken Into Thirds And Cooked According To Package Instructions
• 2 dashes Chili Powder
• 2 dashes Cumin
• 2 dashes Seasoned Salt
• 2 dashes Salt
• 2 dashes Pepper
• 1 dash Garlic Powder
• 1 dash Onion Powder
• 1/4 cups Chopped Fresh Cilantro

1. Preheat oven to 350 F.
2. In a bowl, combine chicken, soup, green chilies, 1/2 cup cheese, the cooked and drained noodles and a dash of each seasoning.
3. Spray an 8 x 8 inch baking dish with cooking spray.
4. Place noodle mixture in dish.
5. Sprinkle with remaining 1 cup of cheese, and the additional remaining dashes of seasoning (chili powder, cumin, seasoned salt, salt and pepper).
6. Place in a 350 F oven and bake 45 minutes or until cheese is bubbly and lovely.
7. Sprinkle fresh chopped cilantro over each serving.
8. Notes: If you do not have fresh roasted green chiles, you can buy them in a can either diced or whole.
9. You will need about 1/2 cup.
10. I used hot chiles and it made it nice and spicy, but you can also use mild chiles if you prefer.
11. You can prepare this dish in advance and bake when you are ready to eat.

chicken, cream of chicken soup, green chiles, cheddar cheese, instructions, dashes chili powder, cumin, salt, salt, dashes pepper, garlic, onion powder, fresh cilantro

Taken from tastykitchen.com/recipes/main-courses/green-chile-chicken-spaghetti/ (may not work)