2 cans chunk chicken or 2 lbs. cooked chicken
2 cans cream of chicken soup
1 env. Campbell's vegetable soup mix
1 (24 oz.) pkg. thin spaghetti
Cavendar's Greek seasoning
2 c. shredded cheese

On stove top, mix first 4 ingredients and add 3 cans of water. Bring to a boil and then let simmer until vegetables are tender. Season generously with Cavendar's while cooking.

Boil spaghetti and drain. Mix all together and place in a 9x13 inch baking dish. Sprinkle cheese on top and bake at 350 degrees until cheese is melted and sauce is bubbly, about 30 minutes. Serves 10.

HINT: If it seems too dry when mixed together, add a little more hot water or chicken broth.