Chicken and Spaghetti Noodle Casserole

Red Chef Mama's Note:

A nice thick chicken noodle soup casserole, don't skimp on the mozzarella cheese, this makes it even better!

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 1 lb chicken breast
• 8 ounces spaghetti noodles
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (10 3/4 ounce) can cream of chicken soup
• 1/4 cup milk
• 1 (10 ounce) package frozen mixed vegetables
• 1/3 cup sour cream
• salt and pepper
• 2 cups mozzarella cheese, shredded

Directions:

1. Preheat oven to 350 degrees (farenheit).
2. Cook chicken breasts until no longer pink and shred.
3. Boil the spaghetti in a large pot of boiling salted water until al dente.
4. In a large bowl combine the soups, sour cream and milk until well blended, adding salt and pepper to taste.
5. Add the shredded chicken, cooked spaghetti and frozen vegetables, stir well to blend.
6. Pour mixture into a greased 9x13 inch baking dish.
7. Sprinkle cheese on top of mixture in dish.
8. Bake for 20 minutes or until cheese is melted and starting to brown slightly.