Cheddar Chicken Spaghetti

The Record’s “Recipe of the Week”:
Cheddar Chicken Spaghetti by Kay Lincoln

1 pkg. (7 oz.) spaghetti noodles, broken and cooked
2 cups cooked and cubed chicken
2 cups (8 oz.) shredded cheddar cheese, divided
1 can (10-3/4 oz.) cream of chicken soup, undiluted
1 cup milk
1/4 tsp. salt
1/4 tsp. pepper

Preheat oven to 350°. In a large bowl combine the chicken, 1 cup of shredded cheese, soup, milk, salt, and pepper. Drain the spaghetti and add the spaghetti to the chicken mixture. Toss to coat. Pour into a 9x13 baking dish. Sprinkle with the remaining cheese. Bake uncovered for 20-25 minutes or until heated through.