12 oz Spaghetti uncooked
2 Tbsp Butter
1 package Mushrooms (fresh) sliced
2 Boneless Skinless Chicken Breasts, cooked and chopped
2 cans Cream of Mushroom Soup
1 pkg Sour Cream
1/2 tsp Black Pepper
1/3 cup Parmesan Cheese, grated
1. Heat oven to 350 F. Spray 13x9 inch glass baking dish with cooking spray.
2. Cook spaghetti as directed on package using minimum cooking time and drain.
3. Meanwhile, in a 10-inch nonstick skillet, melt butter over medium-high heat. Cook mushrooms in butter for 4 minutes, stirring occasionally, until tender.
4. In a large bowl, mix cooked spaghetti, mushrooms, chicken, soup, sour cream, and pepper. Pour mixture into baking dish. Sprinkle with cheese.
5. Bake uncovered 55 minutes or until bubbly. Let stand 5 minutes before serving.
2. Cook spaghetti as directed on package using minimum cooking time and drain.
3. Meanwhile, in a 10-inch nonstick skillet, melt butter over medium-high heat. Cook mushrooms in butter for 4 minutes, stirring occasionally, until tender.
4. In a large bowl, mix cooked spaghetti, mushrooms, chicken, soup, sour cream, and pepper. Pour mixture into baking dish. Sprinkle with cheese.
5. Bake uncovered 55 minutes or until bubbly. Let stand 5 minutes before serving.
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