So, we technically haven’t tried this one yet… but I’m scared I’m gonna lose the paper before we even get to try.
1 lb spaghetti, broken in 2-to-3-inch pieces
1 to 2 cups chicken broth
1 cup water
4 cups cooked, shredded chicken
1 onion, diced
1 bell pepper, diced
2 cups shredded cheddar cheese, divided
1 Tbsp seasoning salt or lemon pepper
1 tsp fresh ground black pepper
1 to 2 cans cream of mushroom soup
Preheat oven to 350. Boil noodles in broth and water according to package directions. Drain noodles, reserving 1 cup of cooking liquid. In a baking dish, place noodles, chicken, onion, bell pepper, 1.5 cups cheese and seasonings. Add one can of soup and stir in a little of the reserved liquid until desired consistency. If too dry, add other can of soup. Stir until combined. Cover with remaining cheese. Bake uncovered for 30 to 40 minutes or until bubbly.