CHICKEN TETRAZZINI

CHICKEN TETRAZZINI 1 pound cooked and drained spaghetti 5 chicken breasts, cooked and cubed 2 (10.75 ounce) cans condensed cream of chicken soup 2 1/4 cups water 1/4 cup butter 2 cubes chicken bouillon 1/4 cup shredded Cheddar cheese Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti. In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit. Bake at 350 degrees F (175 degrees C) for 25 minutes.