Cheesy Pesto Chicken Spaghetti Bake

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Picky Palate
Nutrition per serving    (USDA % daily values)
CAL
450
FAT
52%
CHOL
25%
SOD
54%

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Ingredients for 8 servings

1 pound dry spaghetti

1 cup prepared pesto

1 cup milk (I used skim)

2 cups cooked, shredded chicken breast

1/2 teaspoon kosher salt

1/2 teaspoon garlic salt

1/4 teaspoon freshly ground black pepper

2 cups mozzarella balls (ciliegine)

1 cup shredded mozzarella cheese

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