Chicken And Spaghetti Recipe

• 3 - 4 pound chicken breasts
• Medium onion or possibly onion flakes
• 1 can cream of mushroom soup
• 1 sm. jar Kraft Old English cheese spread
• 7 ounce. (sm.) box long, thin spaghetti
• 1 can water chestnuts
• 1/3 to 1/2 stick butter

1. Cook chicken and remove from bone.
2. Save stock.
3. In skillet, saute/fry onion in 1/3 to 1/2 stick butter.
4. Add in 1 can mushroom soup and 1/2 c. of chicken stock.
5. Continue to wok over low heat and add in the Old English cheese spread.
6. Let heat.
7. Add in water chestnuts (cut them into smaller pcs).
8. Remove from heat.
9. Cook spaghetti in chicken stock with more water added.
10. In greased casserole, put layer of spaghetti, thin layer of chicken, and layer of cheese mix.
11. Repeat all 3 layers.
12. Bake at 400 degrees for 30 to 40 min or possibly till browned on top.
13. Can be made several hrs before and browned before serving.

chicken breasts, onion, cream of mushroom soup, english cheese spread, long, water chestnuts, butter

Taken from cookeatshare.com/recipes/chicken-and-spaghetti-43939 (may not work)