Baked Chicken Spaghetti

• 1 pound Spaghetti Noodles
• 2 cups Shredded Cheddar Cheese, Divided
• 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
• 1 can (10 Oz. Can) Diced Tomatoes With Green Chilies
• 1 cup Frozen Peas
• 2 cups Chicken Breast, Cooked And Cubed
• 1/4 cups Bread Crumbs

1. Preheat the oven to 375F.
2. In a large stock pot, cook the spaghetti as instructed on the package.
3. Once this has been drained, return to the stock pot and add in 1 1/2 cups of cheese.
4. I let this sit on top of the warm spaghetti so that the cheese will melt.
5. It only took a few minutes, then I added in the mushroom soup, tomatoes, peas, and chicken.
6. Mix up the spaghetti mixture until all the noodles have been coated.
7. Spray a 9 x 13 baking dish with nonstick cooking spray then pour in the spaghetti mixture.
8. Top the mixture with the remaining 1/2 cup of cheese and the bread crumbs.
9. This will bake in the oven for 15 minutes or until the cheese has melted.
10. I added peas to this dish to make this a one-dish meal and give my family additional veggies.
11. If you prefer not to, a side salad would also complement this dish well.

noodles, cheddar cheese, cream of mushroom soup, tomatoes, frozen peas, chicken, bread crumbs

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