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    Cheddar Chicken Spaghetti

    Source of Recipe

    List of Ingredients

    1 package 12 ounce spaghetti, broken

    3 cups cubed cooked chicken (rotisserie works great)

    2 (10 3/4 ounce) condensed cream of chicken soup, undiluted

    1 (16 oz) sour cream

    1 cup chicken broth

    1 teaspoon seasoning salt

    1/4 teaspoon pepper

    1/8 teaspoon cayenne pepper

    2 Tablespoons dried parsley

    2 cups sharp cheddar cheese
    cup Italian Seasoned Bread Crumbs
    cup grated parmesan Cheese


    Preheat oven to 350 degrees. Spray a 9x13 with cooking spray and set aside. Cook the pasta according to package directions until al dente. Drain. In a large bowl combine cream of chicken soup, sour cream, chicken broth, seasoning salt, pepper, cayenne pepper, and dried parsley. Add cooked spaghetti and chicken. Toss until coated.
    Place the mixture in the 9x13. Top with sharp cheddar cheese. Combine parmesan cheese and bread crumbs and sprinkle on top. Cover with foil and bake for 40-45 minutes. Take foil off the last ten minutes to make it nice and bubbly.




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