Chicken Spaghetti

• 2 whole Chicken Breasts
• 1 pound Spaghetti Noodles
• 21 ounces, fluid Cream Of Mushroom
• 1- 1/2 cup Sour Cream
• 2 cups Shredded Cheese, divided

1. Boil chicken until done and shred it with a fork and knife.
2. (My trick now: place the cooked chicken into a stand mixer and put on speed 2 until all of the chicken is shredded for you, about 2 minutes.)
3. Preheat oven to 350 degrees F.
4. Cook the noodles until al dente.
5. Mix soup, sour cream, 1/2 cup of cheese, and noodles together.
6. Add shredded chicken and mix to combine.
7. Place in a 9x13 baking dish.
8. Sprinkle remaining cheese on top.
9. Bake for 20 minutes at 350 degrees F, until cheese is melted and everything is heated through.

chicken breasts, noodles, fluid cream, sour cream, shredded cheese

Taken from tastykitchen.com/recipes/main-courses/chicken-spaghetti-8/ (may not work)