Chicken spaghetti

Here is the original recipe from My changes are in bold 🙂

1 (7 ounce) package spaghetti, broken
2 cups cubed, cooked chicken
2 cups shredded Cheddar cheese, divided
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup milk
1 tablespoon diced pimientos (optional)
1/4 teaspoon salt
1/4 teaspoon pepper

* Instead of spaghetti noodles I used whole wheat angel hair pasta. I left out the pimentos, salt and pepper and added a can of Rotel. I used abut half the milk because the rotel added a good bit of liquid. Next time I plan to use 2 cans of Rotel.*

Cook spaghetti according to package directions. Meanwhile, in a bowl, combine the chicken, 1 cup cheese, soup, milk, pimientos *this is where I added the Rotel* if desired, salt and pepper. Drain spaghetti; add to the chicken mixture and toss to coat. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through.

It was so freaking good-can’t wait to have leftovers tonight!


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