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- 1 (3 pound) chicken - cooked, deboned and shredded
- 6 ounces spaghetti
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 0.25 cup water
- salt and pepper to taste
- 1 cup shredded mozzarella cheese
- Boil spaghetti in a generously salted pot of water until perfectly al dente (8-10 minutes). Drain and set aside.
- Preheat your oven to a toasty 350 degrees F (175 degrees C).
- Combine shredded chicken, cooked spaghetti, soups, water, salt, and pepper in a 9x13 inch baking dish. Mix well, then sprinkle cheese on top. Bake in preheated oven for 20 to 25 minutes until cheese is melted and slightly browned. Allow to cool for 10 minutes before serving.
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