Chicken Spaghetti

1 (7 oz.) pkg. spaghetti
1 1/2 cups shredded, cooked chicken
1 1/2 cups shredded cheese, divided
1 can cream of chicken soup
1 cup milk

Break spaghetti and cook until tender; drain. In pan you cooked spaghetti in, combine 3/4 cup cheese, the soup, and milk. Stir in the chicken and spaghetti. Transfer this to an 8x8 inch baking dish. Sprinkle on remaining 3/4 cup cheese. Bake, uncovered, at 350 degrees about 20 minutes, until heated through.
Yeild: Serves 4