Baked Chicken Cream Cheese Spaghetti

1. 1

   Preheat oven to 375

2. 2

   lightly spray 9 x 13 baking dish

3. 3

   In a large stock pot cover chicken with several inches of water and season with salt and pepper.

4. 4

   Bring chicken to a boil and cook for 30 to 40 min.

5. 5

   Remove chicken to a cutting board

6. 6

   Cut into small pieces

7. 7

   Bring stock to a boil again and ad pasta and cook to aldente, drain and put pasta in bowl

8. 8

   Again reserve the broth

9. 9

   Put cream cheese in small pan and add 2 ladles full of stock to pan cook over medium heat..whisking until cheese mixture is smooth.

10. 10

    In a large bowl combine onion, tomato, bell pepper and pasta..add cream cheese mixture then add 1 cup cheddar cheese and a cup of stock and mix add a little salt and add to baking dish, may need more stock to make moist. Top with remaining cheddar cheese. Cover with foil and bake for 30 to 40 min

* Per serving · 4 servings · Values may vary.