Ingredients
12 ounces uncooked spaghetti
2 T light stick butter
1 (8-ounce) package presliced mushrooms
3 Cups chopped cooked chicken breast
2 (10.75-oz) cans condensed cream of mushroom soup
2 cups sour cream
1/2 t freshly ground black pepper
Cooking spray
1/3 c grated Parmesan cheese
Chopped Fresh Parsley
1. Preheat oven to 350 degrees
2. Cook spaghetti according to package directions, omitting salt and fat. Drain
3. While pasta cooks, melt butter in a nonstick skillet over medium-high heat. Add mushrooms and saute 4 minutes or until tender.
4. Combine pasta, mushrooms, chopped chicken, and the next 3 ingredients.
5. Pour chicken mixture into a 13x9 baking dish coated with cooking spray. Sprinkle with Parmesan cheese. Bake at 350 for 55 minutes or until bubbly. Let stand 5 minutes before serving. Sprinkle with parsley.
2 T light stick butter
1 (8-ounce) package presliced mushrooms
3 Cups chopped cooked chicken breast
2 (10.75-oz) cans condensed cream of mushroom soup
2 cups sour cream
1/2 t freshly ground black pepper
Cooking spray
1/3 c grated Parmesan cheese
Chopped Fresh Parsley
1. Preheat oven to 350 degrees
2. Cook spaghetti according to package directions, omitting salt and fat. Drain
3. While pasta cooks, melt butter in a nonstick skillet over medium-high heat. Add mushrooms and saute 4 minutes or until tender.
4. Combine pasta, mushrooms, chopped chicken, and the next 3 ingredients.
5. Pour chicken mixture into a 13x9 baking dish coated with cooking spray. Sprinkle with Parmesan cheese. Bake at 350 for 55 minutes or until bubbly. Let stand 5 minutes before serving. Sprinkle with parsley.
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