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10 minutes
45 minutes
55 minutes
- 1 (16 ounce) package spaghetti
- 3 (12.5 fl oz) cans chicken chunks, drained
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 4 cups shredded Cheddar cheese
- Preheat the oven to 350°F (175°C).
- 1. Boil a pot of generously salted water. Add spaghetti and cook for about 12 minutes until al dente, stirring occasionally. Drain well and transfer to a large bowl.
- Combine the chicken, cream of mushroom soup, and cream of chicken soup with spaghetti. Put the mixture into a 9x13-inch baking dish and sprinkle Cheddar cheese on top before baking.
- Allow the dish to bake in the oven until the cheese is gooey and bubbly, typically around 30 minutes.
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