- 8 ounces spaghetti
- 4 skinless, boneless chicken breasts
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 (5 ounce) jar processed cheese spread
- 1 (5 ounce) bottle processed cheese spread with jalapenos
- Boil spaghetti as directed on package. Drain.
- Meanwhile, brown chicken breast until tender and done all the way through. Shred chicken into bite-size pieces.
- Melt processed cheese spread in a microwave oven as directed on jar.
- Pour drained spaghetti in a large baking dish. Add melted cheese spread and soup; mix well. Stir in chicken, and mix well. Cover with foil.
- Bake at 425 degrees F (220 degrees C) for 25 minutes.