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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I made this recipe for my sons band potluck and there wasn't any left. I got the original recipe from Casserole Cookbook but have modified it some. Ingredients:
12 ounces uncooked spaghetti, broken in half |
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted |
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted |
1 cup sour cream |
1/2 cup milk |
1/4 cup butter, melted, divided |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 cups shredded mozzarella cheese |
1 cup grated parmesan cheese |
1 (4 ounce) can mushroom stems and pieces, drained |
5 cups cubed cooked chicken |
1 1/2 cups crushed corn flakes |
Directions:
1. Cook spaghetti according to package directions; drain.
2. In a large bowl, combine the soups, sour cream, milk, 2 tablespoons butter and seasonings.
3. Add the cheese and mushrooms.
4. Stir in chicken and spaghetti.
5. Transfer to a greased 3-qt. baking dish.
6. Combine the cornflakes and remaining butter; sprinkle over top.
7. Bake, uncovered, at 350° for 45-50 minutes or until bubbly.
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