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Categories:Viewed: 51 - Published at: 4 years ago
Ingredients
- 1 can cream of mushroom soup or cream of chicken soup
- 1 can chicken broth
- 1 c. heavy cream
- 1/2 c. sherry
- 1/2 lb. spaghetti, cooked and drained
- 2 c. chicken breasts, cut up (about 6 breasts)
- 3 oz. can mushrooms, drained
- 1/2 c. Parmesan cheese, grated
Method
- Poach chicken in broth for 20 minutes. Remove chicken from broth. Cool and cut into cubes. Mix soup and broth in pan over low heat. Add cream at very low heat to prevent curdling. When cream is thoroughly mixed, add sherry, stirring well. Place chicken cubes in buttered casserole. Add mushrooms and cooked spaghetti. Toss with sauce. Sprinkle with cheese. Bake, uncovered, for 30 minutes in a 350° oven or until bubbly.
