Creamy Chicken Spaghetti

• 4 chicken breasts large, or whole chicken
• 1/2 teaspoon salt and pepper, each
• 8 ounces spaghetti I used whole wheat
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1/2 cup light mayo or plain greek yogurt
• 1 teaspoon lemon juice
• 1/4 teaspoon curry powder
• 1/2 cup Parmesan cheese grated
• 1/2 cup chicken broth
• 1 cup cheddar cheese shredded

1. Preheat oven to 350 degrees and prepare a 9x13 casserole dish with nonstick spray.
2. Boil chicken in water, adding salt and pepper, for 15-20 minutes or until cooked through.
3. Meanwhile, combine both soups, the mayo/Greek yogurt, lemon juice, curry, parmesan cheese, and 1/2 cup chicken broth. Mix well
4. Remove chicken when completely done and set aside to cool. In that same water, boil the spaghetti according to package directions. Drain pasta and set aside - do not rinse.
5. While the pasta is boiling, cut the chicken into bite size pieces.
6. Add the cooked chicken and pasta to the soup mixture and mix until combined. If it seems too thick, add up to 1/2 cup more chicken broth to your desired consistency.
7. Pour the mixture evenly into prepared casserole dish. Top with cheddar cheese. Cover with foil
8. Bake at 350 degrees for 30 minutes covered. Remove foil and bake for 15 more minutes or until the cheese is melted and bubbly.

chicken breasts, salt, cream of mushroom soup, cream of chicken soup, light mayo, lemon juice, curry powder, parmesan cheese, chicken broth, cheddar cheese

Taken from www.yummly.com/recipe/Creamy-Chicken-Spaghetti-993406 (may not work)