If you don't ask for reviews, they won't give them...

I played a trick on my family recently, I swapped half of our spaghetti noodles out for hearts of palm pasta. I made chicken spaghetti - something I'd never made before and when I saw how many cans of cream of something soup it had, oof... add all that pasta I knew that dish was going to be heavy. I do eat some hearts of palm pasta, it's not exactly like pasta, but it's a pretty good swap in the right way. Don't just eat it with pasta sauce on top... oh no thanks, oof! I made this recipe shortly after I got some pretty lousy reviews off another new recipe so my family didn't say too much on this one, I guess I didn't ask either. I did ask if they noticed the pasta was different, after they'd eaten most of their plates. Andy claims to have noticed, but I didn't even notice, so I’m guessing he didn't really either. If you make this recipe you can lighten it up - there are plenty of ways, but you can also make it as written and it's pretty good as well.

Chicken Spaghetti
1 pound dry spaghetti, broken in half, then broken in half again
2 cups pre-cooked chicken breast, roughly chopped
1 10 1/2 oz. can cream of chicken soup, undiluted
1 10 1/2 oz. can cream of mushroom soup, undiluted
1/4 cup green pepper, finely diced
1/4 cup yellow onion, finely diced
16 oz. chicken broth
2 cups shredded cheddar cheese, reserving 1/2 cup for later use
1 tsp garlic powder
1 tsp. Lawry's Season salt
Salt & pepper to taste

Instructions
Using a large pot, cook the spaghetti according to package directions until al dente. Drain well.
While the spaghetti is cooking, combine the pre-cooked chicken breast, 2 cans of soup, green pepper, onion, chicken broth, cheddar cheese (don't forget to reserve the 1/2 cup for later use), garlic powder and Lawry's Season salt. Mix well.
Add cooked spaghetti to chicken mixture and stir to combine.
Pour mixture into a greased 9 x 13 casserole dish and top with 1/2 cup of reserved cheddar cheese.
Bake at 350 degrees until bubbly, about 30 minutes.