Creamy Chicken and Corn Spaghetti Bake

1Preheat the oven to 375°F (190°C).

2Cook the spaghetti (8 oz) according to package instructions until al dente. Drain and set aside.

3In a skillet, cook the chicken breasts (2) until fully cooked. Remove from the skillet and shred the chicken into small pieces.

4In the same skillet, add the creamed corn (1 can) and heat it through.

5Add the shredded chicken back to the skillet with the creamed corn (1 can) and mix well.

6In a baking dish, layer half of the cooked spaghetti (8 oz) at the bottom.

7Pour half of the chicken and creamed corn (1 can) mixture over the spaghetti (8 oz).

8Sprinkle half of the shredded cheese (1 cup) on top of the chicken and corn mixture.

9Repeat the layers with the remaining spaghetti (8 oz), chicken and corn mixture, and shredded cheese (1 cup).

10Cover the baking dish with foil and bake in the preheated oven for 20 minutes.

11Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.

12Serve hot and enjoy!