INGREDIENTS
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48 oz. spaghetti sauce ((I used 2 jars of Classico Tomato and Basil))
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21 oz. cream of chicken soup ((2 10.5 oz. cans) do not add water)
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2 tsp. dried oregano
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2 tsp. dried basil
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1/2 tsp. garlic powder
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8 oz. cream cheese, (cubed)
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2 lbs. chicken breast, (diced)
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1 cup shredded mozzarella cheese
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1 lb. spaghetti ((cooked according to package directions on stove-top))
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6 quart or larger