Monday, January 30, 2017
CHICKEN AND NOODLE CASSEROLE
CHICKEN AND NOODLE CASSEROLE 8 Ounces Dried Spaghetti 2 Tablespoons Butter 1 1/2 Cups Fresh Mushrooms, Sliced 1/2 Cup Yellow Onion, Finely Chopped 2 (10.75 Ounces) Cans Condensed Cream of Chicken Soup 1 Cup Sour Cream 1 Cup Sharp Cheddar Cheese, Shredded 1 Fully Cooked Rotisserie Chicken, Shredded Preheat oven to 350 degrees. Cook pasta according to package directions until just al dente. Drain and set aside. In a saucepan, melt butter then saute mushrooms and onion until both are nice and soft. In a large bowl mix soup and sour cream until blended. And cooked mushrooms, onion, chicken and spaghetti and fold until everything is evenly coated with sauce. Pour spaghetti into a 9x13 dish and top with cheese. Bake in a preheated oven for about 30 minutes or until casserole is heated through.