Spaghetti (about 4 cups)
2 cans cream of mushroom soup (I used 98% fat free)
2 chicken bullion cubes
1.5 cups boiling water
shredded cheddar cheese
1 large can all white chicken
Boil spaghetti and drain. In bowl, dissolve bullion cubes in boiling water. Add soup, celery salt, pepper to bullion water, mix. Add spaghetti, chicken and a little cheese to bowl and mix well. Pour int 13x9 pan and top with remaining cheese. Bake at 350 for 30-40 minutes.
I served this with salad, breadsticks and mixed fruit.
Our review...it will be put into our recipe box!!! Everyone liked it! We thought it was a great variation from our tuna casserole. Easy, not a lot of ingredients and kid friendly!