1 pound cooked and drained spaghetti
5 chicken breasts, cooked and cubed
2 cans condensed cream of chicken/mushroom soup
2 1/4 cups water
1/4 cup butter
2 cubes chicken bouillon
1/4 cup shredded cheddar cheese
- Cook spaghetti and chicken.
- Put spaghetti into 9×13 baking dish, and place chicken on top of spaghetti.
- In saucepan, heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.
- Bake at 350 degrees F for 25 minutes.