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“I have all of these ingredients in my pantry at any given time. It's comforting, easy and delicious.”
READY IN:
35mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 8 ounces spaghetti
  • 34 teaspoon garlic salt
  • 1 medium onion, chopped
  • 1 (6 ounce) can sliced mushrooms
  • 2 tablespoons butter
  • 2 (10 3/4 ounce) cans cream of chicken soup
  • 2 cups grated cheddar cheese, divided
  • 1 12 cups cooked chicken, diced
  • salt
  • 1 cup cracker crumb

Directions

  1. Cook spaghetti in water seasoned with garlic salt, according to package directions. Drain. Saute onion and mushrooms in butter until onions are brown. If I am using leftover chicken (cold in fridge) I add it to skillet to knock the chill off of it, as well. Mix all ingredients except cracker crumbs and one cup of cheese. Grease a 9x13 baking dish and add spaghetti mixture, spreading evenly. Mix cracker crumbs and remaining cheese and top casserole. Bake at 350 for 25 minutes.

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