Thanks to a friend for recommending this dish! We loved it. The boys ate it quickly without much complaint, except to say that they don't want the mushrooms next time. Since they knew dessert was coming after dinner, they ate it down very quickly. Tasty tasty. I cannot wait to make it again (I think I will make as I did this time...the boys probably won't even notice the veggies). NOTE: I used Gluten free pasta and Gluten free cream of mushroom soup...it was good)
adapted from: http://thepioneerwoman.com/cooking/2007/06/chicken_spaghet/
2 chicken breasts, boneless skinless (cooked until just done & chopped
12 oz dry spaghetti, broken into pieces
Water (mixed with chicken boullion, dehydrated onions and peppers) to boil pasta
1 can cream of mushroom soup (with about 1/4 cup water mixed in)
1 1/2 cups cheddar cheese, shredded (pepper jack would be yummy too)
Cook pasta in water with boullion mixture; drain. Place in a large bowl. Stir in soup and 1 cup shredded cheese. Bake at 350 for about 45minutes covered in foil. Uncover and bake an additional 15minutes until 1/2 cup cheese is melted and gooey.