How to Make Chicken Spaghetti
To make chicken spaghetti, saute the onion with seasoned salt, garlic powder, cream of chicken soup, milk, and cubed cheese in a saucepan to create the sauce. Next, boil and drain the noodles and add them to the sauce. Then, add 3 cups of chicken to the sauce mixture and pour it all into a greased baking dish. Finally, cover the dish with foil and bake it at 350°F for 20 minutes. Top it with shredded cheese and bake the dish uncovered for 5 more minutes before serving it.
Sautee one chopped onion in olive oil over medium-high heat. Heat 1 tablespoon (15 mL) of olive oil in a large saucepan on medium-high heat. Add one pre-chopped sweet onion to the pan and stir until it softens and begins to look translucent. You can add additional vegetables such as peppers, garlic, or mushrooms depending on your taste preferences. Cook any additions with the onions at this stage and continue to follow the normal recipe. Add the seasoned salt, garlic powder, and chicken soup to the onions. Add 1/2 teaspoon (2.5 grams) of garlic powder and 1/2 teaspoon (2.5 grams) of seasoned salt to the cooked onions and stir to evenly distribute the spices. Pour 1 10.5 oz (300 g) can of condensed cream of chicken soup into the pan, using a spoon to gently combine it with the onions and spices as you pour. If you don't happen to have seasoned salt on hand, you can easily make your own by mixing together mustard powder, celery salt, onion powder, and black pepper. Consider pre-measuring your spices before beginning cooking to streamline the cooking process. This is referred to as having a good “mise en place,” a French phrase that means to have everything in order and organized before cooking. Fold in the milk and cheese cubes and cook until melted. Add ⁄ 3 cup (79 mL) milk and the pre-cut cheese cubes to the saucepan. Cook on medium-high heat for around 5 minutes or until the cheese melts completely.  Use a whisk if necessary to break down the chunks of cheese more quickly as they melt. Reduce the heat and allow the sauce to simmer. Adjust the heat to the lowest setting and let the sauce simmer while you prepare the pasta. Make sure to stir the sauce occasionally to ensure that it doesn't burn. Consider adding 1 10.5 oz (300 g) can of tomatoes and peppers at this stage if you'd like to add a little spice to your chicken spaghetti. Season a pot of water and bring it to a rolling boil. Fill a pot with water and place it on a stove on medium-high heat. Add a pinch of salt, 1 tablespoon (15 mL) of olive oil, and a pinch of black pepper to season the water for your pasta. The olive oil, salt, and pepper will add extra flavor to your pasta as it cooks. Consider covering your pot of water with a lid to encourage it to boil more quickly. Add the pasta and cook for 8 to 10 minutes or until “al dente. ” Add the pasta to the boiling water carefully to avoid splashing. Allow the pasta to cook for around 8 to 10 minutes or the time listed on the box. Use a fork to fish out individual pasta strands and begin tasting to test its doneness after 5 minutes. To avoid having overcooked, mushy pasta once the chicken spaghetti has been baked, make sure to boil it until it reaches the “al dente” stage. “Al dente” is an Italian phrase that means “to the tooth” and refers to pasta which has been cooked exactly to the point where it is no longer crunchy but remains perfectly firm. Allow the pasta to cool slightly before testing its doneness. Drain the pasta in a colander. Place a colander in an empty sink and use a pot holder to carefully pour the pasta and water from your pot into the colander. Gently shake the colander to make sure that all the water has been removed from the pasta so that it doesn't make your sauce thin. Make sure to drain the pasta immediately once it has reached the ideal doneness to stop the cooking process. Add the pasta to your sauce. Empty the pasta from the colander into your saucepan and stir to evenly coat the pasta with sauce. Remove the saucepan from the heated burner. Pre-heat the oven to 350 °F (177 °C). Adjust the oven to 350 °F (177 °C) and allow it to pre-heat. It will take around 15 minutes for the oven to reach the desired temperature. Keep in mind that you can begin pre-heating your oven while you are preparing the sauce so that it will reach the desired temperature by the time you finish assembling the ingredients. Grease a 9 by 13 in (23 by 33 cm) baking dish. Use a cooking spray to lightly grease a 9 by 13 in (23 by 33 cm) baking dish so that the pasta can be easily removed after baking. You can also use butter to grease the pan if you don't have cooking spray handy. Fold 3 cups (375 g) of chicken into the pasta and transfer to a dish. Add 3 cups (375 grams) of chopped, pre-cooked chicken to your pasta and sauce. Stir to fold the chicken completely into the sauce then pour the mixture into your greased baking dish. Use a spoon to spread the mixture evenly across the bottom of your baking dish. Though a bit more involved, you can also consider roasting a whole chicken yourself then chopping it into small pieces. Cover with aluminum foil and bake for 20 minutes, then remove from the oven. Cover the baking dish with aluminum foil, wrapping the foil over the corners of the dish and pressing firmly to keep it in place. Place the covered dish in the oven and allow it to bake at 350 °F (177 °C) for 20 minutes. Use pot holders to carefully remove the dish from the oven after 20 minutes have elapsed. Sprinkle with 1 cup (115 grams) of shredded cheese and bake uncovered for 5 minutes. Remove the aluminum foil and sprinkle 1 cup (115 grams) of shredded cheese evenly over the casserole. Place the uncovered dish back in the oven to finish baking for 5 minutes. Removing the aluminum foil cover will allow the cheese to melt and brown slightly as the dish finishes baking. Season with black pepper and serve once the dish has cooled. Allow the dish to cool for about 5 minutes in order for the sauces to solidify slightly. Season the spaghetti to taste with a pinch of black pepper and use a spaghetti spoon to serve to guests! Consider serving with garlic bread , which can be used to scoop up the delicious pasta sauce. Divide and scoop the pasta into individual containers and store them in the refrigerator for up to a week to knock out your Sunday evening meal prep! 
Sautee one chopped onion in olive oil over medium-high heat. Add the seasoned salt, garlic powder, and chicken soup to the onions. Fold in the milk and cheese cubes and cook until melted. Reduce the heat and allow the sauce to simmer. Season a pot of water and bring it to a rolling boil. Add the pasta and cook for 8 to 10 minutes or until “al dente. Drain the pasta in a colander. Add the pasta to your sauce. Pre-heat the oven to 350 °F (177 °C). Grease a 9 by 13 in (23 by 33 cm) baking dish. Fold 3 cups (375 g) of chicken into the pasta and transfer to a dish. Cover with aluminum foil and bake for 20 minutes, then remove from the oven. Sprinkle with 1 cup (115 grams) of shredded cheese and bake uncovered for 5 minutes. Season with black pepper and serve once the dish has cooled. 