Cheddar Chicken Spaghetti

I never post recipes.

I'm not too creative in the kitchen.  But I have been working on a Chicken Spaghetti recipe that we all like.  We found one recipe that we really liked the flavor, but it wasn't really creamy.  And the other recipe was creamy, but not a lot of flavor.  So I took those two recipes as my base and made up my own recipe.  

We all loved it and when Julie and Jax clean their plates, I know it will be a meal that I will make again.

(Not the best photo.  But gives you an idea of how yummy this dish truly is!)

Cheddar Chicken Spaghetti

2 cups of chicken, chopped

1 tablespoon of dried onion

1 tablespoon of garlic minced

2 tablespoons of Worcestershire sauce

2 teaspoons of Italian seasoning

8 ounces of thin spaghetti noodles

1 cup of chicken broth

½ teaspoon of salt

¼ teaspoon of ground pepper

1 can of cream of mushroom soup

2 cups of cheddar cheese, shredded

Directions:

Preheat the oven to 350 degrees.  

Boil noodles according to the instructions on the package.

Using a skillet in medium-high heat, pour oil and add the garlic.  Stir around until fragrant, usually one minute.  Then add all the spices and stir for about 30 seconds.  Add the chicken broth and let it simmer four about 5 minutes.  

After noodles are cooked, combine noodles, chicken broth with spices, and cream of mushroom soup.  Stir together.  Add about 1  1/2 cups of shredded cheese and stir until melted.  Pour into a casserole dish.  Sprinkle the leftover cheese on top.  Cover with aluminum foil.  Cook for 20 minutes.  Remove foil and cook for an additional 10 minutes until cheese is thoroughly melted and mixture is bubbling.