On the menu this evening was...
3 cups cooked (and shredded) chicken
1 cup chicken broth
1/2 lb. of spaghetti
1/2 diced onion
1/2 diced bell pepper
1 can cream of mushroom soup (you might want to add more soup because mine was a tad dry)
1 T seasoning salt
1 tsp black pepper
1 package of shredded cheese (I use 1/2 cheddar and 1/2 mozzarella... whatever was in fridge!)
First, cook spaghetti as normal in water and broth.Go ahead and preheat oven to 350 degrees. In big mixing bowl, combine chicken, onion, bell pepper, salt, pepper, and half of the cheese.
Once spaghetti has been drained, add noodles to mix. Mix in soup. Transfer mixture into casserole dish. Sprinkle with remaining cheese. Bake for 30 minutes.
Pair with salad and sweet tea.
Because I used a smaller casserole dish, I did not use all of my mix. I froze half so I will have enough for another small casserole later in the week. Tonight's mix was enough for two people and a leftover lunch!