Creamy Chicken Spaghetti Bake

I haven't posted a recipe in a long time - I know! But I also haven't been cooking much this summer. I made up this recipe about two weeks ago, and unfortunately didn't think to take pictures until after we'd already eaten about 1/3 of the pan. Oh well! The recipe is pretty self-explanatory, but if you have any questions feel free to let me know!

Creamy Chicken Spaghetti Bake


Ingredients:
8-10 Chicken Tenderloins (or 4-5 breasts, well-pounded)
1 Package of your favorite noodles - I used bowties and penne.
1 Jar of Creamy Alfredo Sauce - my favorite is Classico Three Cheese Alfredo
1 Jar of Spaghetti Sauce - again, my favorite is Classico Tomato and Basil
1 Cup of grated Mozzarella Cheese
1 Cup of grated Cheddar


Pre-heat oven to 400 degrees.
Mix the Alfredo and Spaghetti sauce first in a separate bowl while cooking the noodles. Remove the noodles right before they are fully softened as they will finish cooking in the oven.
Put layer of sauce (about 1/3 of mix) on bottom of 13x9, then a generous amount of noodles (about half of what was made).
Lay the chicken evenly across noodles, then pour another 1/3 of sauce mix on top and spread evenly.
Pour the rest of the noodles, then sauce on top of chicken.
Finally, sprinkle cheese on top, and cover with foil.
(From bottom up, the layering should be sauce, noodles, chicken, sauce, noodles, sauce, cheese).
Then, bake at 400 degrees for about 45 minutes. This is approximate because I just checked the chicken to make sure it was done - make sure there is no pink left in your chicken! 

You really can't go wrong with this combo - it was delicious! Sorry for any ambiguity, however. As I said, I didn't even think about writing it down or keeping track until after we'd already eaten some of it! Again, if you have any questions, feel free to ask! Enjoy!