Easy Chicken Tetrazzini

1 pound cooked and drained spaghetti
5 chicken breasts, cooked and cubed
2 (10.75 ounce) cans condensed cream of chicken soup
2 1/4 cups water
1/4 cup butter
2 cubes chicken bouillon or 2 teaspoons chicken base ( I prefer chicken base)
1/4 cup shredded Cheddar cheese

Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti.
In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.
Bake at 350 for 25 minutes.

I haven’t made chicken Tetrazzini in a long while. This recipe does look easy, so I might have to give it a try.