4 bone-in skinless chicken breasts
1 10-oz. package thin spaghetti
1 can cream of mushroom soup
1 can cream of chicken soup
½ cup milk
1 tsp salt
1 tsp pepper
1 cup shredded cheddar cheese
1 cup bread crumbs
Boil the chicken breasts in water until done then pull apart the chicken. Strain the broth and cook the spaghetti noodles in the broth. Strain the noodles when fully cooked. Combine all ingredients except for bread crumbs. Pour into a baking dish and top with bread crumbs. Bake at 350 degrees for 30 minutes.
For a quicker version, you can use rotisserie chicken and just cook the spaghetti noodles in water.