Fri 14 Mar 2008
Serves 2-3
This is even better after standing to let the flavors blend. Green beans and broiled tomato go nicely with this. If you have time, use a good homemade white sauce made with chicken broth and mushrooms instead of the cream of mushroom soup.
1 cup cooked, diced chicken
1 can (10-1/2-ounces) cream of mushroom soup, undiluted
1/2 cup cooked spaghetti (1/4 cup uncooked yields 1/2 cup cooked)
2 tablespoons dry sherry
1/3 cup grated Parmesan cheese
Salt and ground pepper to taste (you may not want any since the soup is fairly salty)
Preheat oven to 375oF. In a baking dish combine all ingredients and bake for about 30 minutes until hot and lightly browned.
SALADS
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
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