Experience a delicious fusion of flavours as you bring together the sweetness of pineapple with rich, creamy texture of mushroom soup and spices. Topped with crispy Spaghetti, this recipe offers a delightful crunch in every bite.

Ingredients

• 2 cups cooked chicken, cubed
• 1 cup pineapple chunks
• 1 can cream of mushroom soup, undiluted
• 2 celery ribs, chopped
• 1 tablespoon chopped green onion
• 1 tablespoon reduced-sodium soy sauce
• 90 gmsPastadoro Spaghetti, divided

Directions

1. Preheat oven to 175°C (350°F).
2. In a large bowl, mix the chicken, pineapple, soup, celery, green onion, and soy sauce.
3. Fold in half of the Spaghetti.
4. Transfer to a greased shallow 2-quart baking dish. Sprinkle the remaining Spaghetti on top.
5. Bake uncovered for 20-25 minutes or until heated through.
6. Garnish with additional green onions before serving.