INGREDIENTS:
8 ounces spaghetti
2 (8 ounce) cans mushrooms, drained
1/2 cup butter
4 boneless chicken breast halves, cooked
2 (10.75 ounce) cans condensed cream of chicken soup
1 (16 ounce) container sour cream
2 tablespoons grated Parmesan cheese
DIRECTIONS:
1. Break spaghettini into 1 inch pieces. Cook according to package directions. Drain.
2. Saute mushrooms in butter or margarine. Cut chicken into large pieces, and mix with mushrooms. Stir in sour cream and condensed soup. Fold in noodles. Turn into a buttered casserole dish, and sprinkle with the Parmesan cheese.
3. Bake at 300 degrees F (150 degrees C) for 40 minutes.
Related recipes:
- Easy Chicken Tetrazzini INGREDIENTS: 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...
- Chicken Tetrazzini INGREDIENTS: 1 can condensed cream of celery soup 1/2 c. milk 2 tbsp. dry sherry (optional) 12 oz. cooked chicken, canned 6 oz. pasta bows,...
- Chicken Stuff INGREDIENTS: 4 boneless skinless chicken breasts, cut into 1 inch pieces 1 cup butter 2 (10.75 ounce) cans condensed cream of mushroom soup 2 cups...
- Cheezy Chicken Spaghetti Bake INGREDIENTS: 8 ounces spaghetti 4 skinless, boneless chicken breasts 2 (10.75 ounce) cans condensed cream of chicken soup 1 (5 ounce) jar processed cheese spread...
- Chicken Tetrazzini INGREDIENTS: 8 oz. thin spaghetti 3 tbsp. butter 3 tbsp. all purpose flour 1/2 tsp. cayenne or black pepper 1 tsp. salt 2 c. chicken...