Chicken and Noodle Casserole

Chicken and Noodle Casserole

INGREDIENTS

  • 8 Ounces Dried Spaghetti
  • 2 Tablespoons Butter
  • 1 1/2 Cups Fresh Mushrooms Sliced
  • 1/2 Cup Yellow Onion Finely Chopped
  • 2 10.75 Ounces Cans Condensed Cream of Chicken Soup
  • 1 Cup Sour Cream
  • 1 Cup Sharp Cheddar Cheese Shedded
  • 1 Fully Cooked Rotisserie Chicken Shredded

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2.  Cook pasta according to package directions until just al dente. Drain and set aside.
  3. In a saucepan, melt butter then saute mushrooms and onion until both are nice and soft.
  4.  In a large bowl mix soup and sour cream until blended. And cooked mushrooms, onion, chicken and spaghetti and fold until everything is evenly coated with sauce.
  5.  Pour spaghetti into a 9×13 dish and top with cheese. Bake in a preheated oven for about 30 minutes or until casserole is heated through.
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