Ingredients
12
oz uncooked spaghetti
2
tablespoons butter
1
package (8 oz) sliced fresh mushrooms (about 3 cups)
3
cups chopped cooked chicken
2
cans (10 1/2 oz each) condensed cream of mushroom soup
2
cups sour cream
1/2
teaspoon freshly ground pepper
1/3
cup grated Parmesan cheese
Chopped fresh parsley, if desired
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Cook spaghetti as directed on package using minimum cook time; drain.
Meanwhile, in 10-inch nonstick skillet, melt butter over medium-high heat. Cook mushrooms in butter 6 to 8 minutes, stirring occasionally, until tender and browned.
In large bowl, mix cooked spaghetti, mushrooms, chicken, soup, sour cream and pepper. Pour mixture into baking dish. Sprinkle with cheese.
Bake 40 to 45 minutes or until bubbling on edges and completely heated through. Let stand 5 minutes before serving. Sprinkle with parsley.
