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Categories:Viewed: 131 - Published at: 5 years ago
Ingredients
- 3 cups pasta
- 1 cup shredded cooked chicken
- 1 cup sliced mushrooms
- 3 tablespoons butter or 3 tablespoons margarine
- 8 ounces fire-roasted tomato alfredo sauce
- 12 cup sour cream
- 8 ounces green enchilada sauce
- 34 cup shredded cheese
Method
- Boil pasta in a pot.
- In separate pan, melt butter and saute mushrooms.
- When mushrooms are soft, add your shredded chicken and saute for about 5 minutes.
- In a medium pot, heat on med/low the Alfredo sauce, sour cream, enchilada sauce and shredded cheese until it mixes easily.
- Then turn off heat.
- Heat oven to 350.
- Drain pasta and put pasta in a glass casserole dish.
- Put chicken and mushroom mix over pasta.
- Pour Alfredo mix over the top.
- Place in oven for approximately 20 minutes on middle or top shelf.
- Let cool and enjoy!
