Chicken & Spaghetti Casserole

I love a good casserole. Don't mind the picture...the paper plate is ugly and it looked way better in real life. I'm just starting to take pictures of food and it isn't as easy as you'd think. Anyway, this was delicious! Even Chad liked it & that says a lot because he is not a pasta lover like the rest of us. Also he only had it as leftovers since we usually eat pasta dishes on days he is working.
1 cut up fryer chicken, cooked and pick out the meat to make around 2 cups (cut into bite sized pieces)
3 cups dry spaghetti, broken into 2 inch pieces
2 cans of Cream of Mushroom soup
Milk - almost fill the empty soup cans
3 C grated sharp cheddar cheese separated into 2 cups & 1 cup
1/4 - 1/2 C finely diced onion (I used a pinch of dry onion from the cannery)
1 tsp Lawry's Seasoned Salt
Salt & Pepper to taste

Cook spaghetti in some of the chicken broth until al dente. Do not overcook. Drain and combine with all other ingredients except 1 cup of cheese.

Place in casserole dish and top with remaining cheese. Bake at 350 for 30-45 minutes. If the cheese on top starts to get too cooked, cover with foil.

We had this last Sunday for dinner so I made it in the morning then covered it and put it in the fridge until after church then baked it. I think that a bag of frozen white petite corn or a can of beans would be a good addition to this casserole...I might try the corn next time but Ryan isn't a fan of beans so they will have to remain a side dish.

Stars - Chad 3, Ryan 5, Anna 4