"You've just got to try this unbelievably tasty way to use up leftover turkey or chicken. This creamy casserole is easy to make and absolutely delicious!"
1 (26 ounce) cans
condensed cream of chicen soup
1 1/4 cups
grated parmesan cheese
3 cups cubed cooked chicken or 3 cups
1 (4 1/2 ounce) jars
sliced mushrooms, drained
0.5 (1 lb) package
spaghetti, cooked according to package directions
( about 4 cups)
Stir in the soup, milk, Parmesan cheese, sherry if desired, and onion powder in a large bowl. Add the chicken or turkey, mushrooms and spaghetti and toss to coat. Spoon the chicken mixture into a 3-quart shallow baking dish.
Stir the bread crumbs and butter in a small bowl with a fork and sprinkle the bread crumb mixture over the chicken mixture.
Bake at 400°F for 25 minutes or until the mixture is hot and bubbling.
Helper: For 3 cups cubed, cooked chicken: cook 1 1/2 pounds skinless, boneless chicken breasts, cubed, in a 3-quart saucepan over medium heat in 5 cups boiling water, for 5 minutes or until the chicken is cooked through.
Easy Substitution: Substitute 2 cans (12 1/2 ounces each) Swanson Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.