Italian Chicken Spaghetti

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

7 oz. pkg. spaghetti, broken
10-3/4 oz. can cream of chicken soup, undiluted
1 cup milk
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. Italian seasoning
2 cups chicken, cooked and cubed
2 cups Italian-blend cheese, shredded, divided
Seasoned bread crumbs, optional

Cook the spaghetti according to the package directions. Drain.

In a large bowl, combine the soup, milk, salt, pepper, and seasoning. Mix well.

Stir in the chicken cubes and 1 cup of the cheese. Add the spaghetti to the chicken mixture and toss to coat. Pour into a 9x13 baking dish. Sprinkle with the remaining cheese.

Bake uncovered at 350° for 20-25 minutes or until heated through. Top with seasoned bread crumbs (if desired), and return to the oven for about 3-5 minutes until the crumbs are lightly toasted. Makes 6-8 servings.