I altered the recipe slightly so I'll give you the original and put my alterations in my notes/suggestions.
1 box (7 oz.) thin spaghetti
1 jar (6 oz.) sliced mushrooms, drained
1 large onion, diced
1/2 cup butter or margarine
4 boneless skinless chicken breasts, cooked
2 (10 oz.) cans cream of chicken soup
2 cups sour cream
1/2 cup Parmesan cheese
Break spaghetti into 1-inch to 2-inch pieces. Cook in salted water until tender. Drain. Saute mushrooms and onions in butter. Cut chicken into 1 to 2 inch pieces. Combine chicken with spaghetti, mushrooms, onions, soup and sour cream. Stir and turn into a buttered dish (2 quart casserole dish). Sprinkle with Parmesan cheese. Bake, uncovered, at 350 for 40 minutes. Makes 6 to 8 servings.
Sounds good, doesn't it? It was. The best thing was that I was able to put it all together Thursday night (thank you Grant for behaving) and refrigerate it over night. All I had to do when I got home last night was put it in the oven.
|Pulled rotisserie chicken|
|Mixing everything together|
|Grant and Mortimer watching Mommy cook.|
|Ready to go in the fridge for the night!|
|Cooking the mushrooms for Husband|
|Yum! Ready to eat.|
|You can't have pasta without garlic bread! Yes, I use the frozen kind. Don't judge.|
- I use the Ronzoni Smart Taste pasta whenever I can find it. The box of thin spaghetti was 14.75 oz. so I only cooked half. It wasn't enough so I ended up cooking the rest of the box and used almost all of it. So I would suggest cooking the whole box and adding it little by little when you mix up the sauce. I think I used about 3/4 of the pasta that I cooked.
- I once again used rotisserie chicken in place of the cooked chicken breasts. I will say it again: I love, love, love rotisserie chicken. SO convenient and tasty.
- I don't like mushrooms and I used onion powder in place of the onions. That allowed me to leave out ALL the butter in the recipe. I cooked the mushrooms on the side for Nate to add to his meal because he loves them so that was the only butter used in the recipe. I did add a little bit of milk when I mixed up the ingredients to thin out the sauce.
- I used reduced fat sour cream (Henri suggested that because she does it too). One 16 ounce container of sour cream is 2 cups. You don't need to bust out the measuring cup.
- This a great recipe to make up ahead of time but you don't have to. It's also a great recipe to make if you are bringing a meal to a friend/family (new baby, illness, etc.).
- I spell rotisserie wrong every time I type it. Thank you spell check.