Easy Weeknight Chicken Spaghetti

Favorite comfort foods are usually relegated to the weekend menu due to weekday time constraints.  But what if we crave (or need) a little comfort food during the week?
Just a few simple shortcuts have transformed Chicken Spaghetti into a weeknight option, without compromising the flavor of the dish.
The use of pre-cooked chicken is the key, lopping off about 30 minutes of cook time. I’ve used rotisserie chicken and Kirkland brand Grilled Chicken Breast Strips from Costco with good results.

Ingredients

• 1 pound dry spaghetti, broken in half, then broken in half again
• 2 cups pre-cooked chicken breast, roughly chopped
• 1 can (10½ oz.) cream of chicken soup, undiluted
• 1 can (10½ oz.) cream of mushroom soup, undiluted
• ¼ cup green pepper, finely diced
• ¼ cup yellow onion, finely diced
• 16 oz. chicken broth
• 2 cups shredded cheddar cheese, reserving ½ cup for later use
• 1 tsp. Lawry's Season salt
• Salt & pepper to taste

Instructions

1. Cook spaghetti according to package directions until al dente. Drain.
2. While the spaghetti is cooking, combine the pre-cooked chicken breast, 2 cans of soup, green pepper, onion, chicken broth, cheddar cheese (don't forget to reserve the ½ cup for later use) and Lawry's Season salt. Mix well.
3. ...................

for full instruction please see : www.areinventedmom.com

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