EASY CHEESY CHICKEN SPAGHETTI
1 pound spaghetti
2 (13-ounce) cans chicken, drained and flaked
2 (10-ounce) cans cream of chicken soup
1 (10-ounce) can cheddar cheese soup
2 (10-ounce) cans Rotel tomatoes
2 cups shredded three-cheese blend
1 onion, finely chopped
Salt and pepper to taste
Preheat oven to 350 degrees.
Cook spaghetti according to package directions and drain. In a large bowl, stir together spaghetti and remaining ingredients. Pour into a greased 9- by 13-inch casserole dish and bake at 350 degrees until bubbly.
Note: Charlene recommends pairing with garlic bread and green salad for a complete meal.