Cheddar Chicken SpaghettiSubmitted by: TERRI4EVER
1 package (8 oz) ww spaghetti, broken in half
12 oz cubed cooked chicken
1 cups cabot light cheddar cheese
1 can condensed cream of chicken soup, undiluted
1 cup milk
1 T diced pimientos (optional)
1 can green chiles (optional)
1 Tbsp. tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
Transfer to a greased 13 x 9 x 2 baking dish. Sprinkle with the remaining cheese. Bake, uncovered at 350Â°F for 20-25 minutes or until heated through.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user COOLEEQ.