Chicken Spaghetti

If you're from the south (or from the north for that matter), chances are you've had some delicious chicken spaghetti at one point (or 50) in your life. It's not just normal spaghetti with chicken instead of ground beef. It's actually a completely weird, unorthodox, strange combination of ingredients that results in the most amazing comfort meal you'll make on a Monday(or Tuesday, or Wednesday, or....you get the idea) night.

Granted, it's not going to win an award for the most beautiful dish. I'll give you that.

There are many recipes out there for chicken spaghetti. This is mine.

Ingredients:
- 3-4 boneless skinless chicken breasts (I've confessed my love for the Perdue frozen individually wrapped breasts. They're awesome for Crock-Pot meals and dishes like this!)
- Appr. 8oz(half a package) spaghetti
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can Ro-tel (any kind will do)
- Appr. 1/4 cup sour cream
- 1.5-2 cups shredded cheddar cheese
- 1-2 tsp seasoned salt (I used Lawry's)
- 1 tsp onion powder (you can use sauteed diced onions if you like)
- s&p to taste

Directions:
- In a pot, boil chicken breasts until fully cooked. Remove from pot and set aside to cool.
- Cook spaghetti in leftover chicken broth, only cooking until just al dente. (meaning, it still has a good bite to it and isn't completely tender. It will finish cooking in the oven in just a little bit)
- While the spaghetti is cooking, shred chicken into bite size chunks.
- Mix soups, Ro-tel, chicken, sour cream, shredded cheese, and seasonings in a bowl.
- Once spaghetti is almost done (about 5-6 minutes), transfer to a greased baking dish. Pour soup/chicken mixture over pasta, tossing and combining well. Taste for seasoning and add anything needed. If it's not creamy enough, you can add a little of the broth/pasta water in...or some boxed chicken broth. I didn't find that I needed any.
- Sprinkle top with more cheese (as little or as much as you like) and bake at 350 for 30-40 minutes. If your cheese starts browning too much, you can cover it with foil. I didn't have any problems with it browning.

And....devour!!!

I serve mine with a little salad and it's the perfect meal!! Makes a ton so you can freeze it for later, or have leftovers the next night. :)

Try it out! You won't be sorry!!