“Excellent for preparing ahead of time then cooking later. New England winter comfort food.”
READY IN:
55mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 4 split chicken breast halves (boneless, skinless)
  • 2 (10 ounce) cans cream of mushroom soup
  • 1 (16 ounce) package thin spaghetti, broken in half
  • 1 (24 ounce) jarof your favorite pasta sauce
  • 8 ounces fresh mushrooms, sliced
  • 1 (16 ounce) packageshredded cheese (any kind)

Directions

  1. Cut chicken into 2 inch cubes and boil until done.
  2. In a saucepan heat the soup, pasta sauce, mushrooms and half of the cheese, stirring frequently.
  3. Remove chicken from the water, let cool.
  4. Using the same water, cook spaghetti until al-dente.
  5. Shred the chicken into bite-sized pieces and place in the bottom of a large casserole dish.
  6. Drain spaghetti and place in the casserole dish.
  7. Add sauce and stir until evenly distributed.
  8. Sprinkle remaining cheese over mixture
  9. Place casserole in 350 degree oven for aprox 25 minutes, or until cheese is melted.
  10. Excellent served with a fresh garden salad!
  11. To make ahead place single servings in the freezer, and either bake or microwave before serving.

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