1 lb shredded chicken
1 lb thin spaghetti, broken into 2 inch pieces
2 cans (10 3/4 oz each) cream of mushroom soup
2 1/2 Cups shredded cheddar
1 small onion (I usually leave this out b/c family hates onions)
1 tsp seasoned salt
Dash ground pepper
1/8 to 1/4 tsp cayenne pepper, to taste
Add chicken to a pot and boil. I use chicken tenderloins. Remove chicken from water and reserve 2 cups of chicken broth for later. Shred chicken. Cook pasta al dente.
Place mushroom soup, 2 cups cheese, and seasonings in large bowl and mix. Add, chicken, pasta and 2 cups of reserved chicken broth. Mix well and pour into 9×13 casserole dish. Spread remaining cheese on top. I always add extra cheese! Cook at 350 for 35-45 minutes or cheese is bubbly.
This is so easy to make and it lasts us several days. I love making it on a Friday and everyone can just nibble off the leftovers all weekend.