Ingredients
- Cooked chicken, shredded: 3 cups
- Spaghetti or fettuccine: 1 pound
- Cream of mushroom soup: 2 cans (10.75 oz each)
- Milk: 1 cup
- Sour cream: 1 cup
- Grated Parmesan cheese: 1/2 cup
- Shredded cheddar cheese: 1 cup
- Salt and pepper: To taste
Instructions
- Step 1: Preheat oven to 350°F (175°C). Cook pasta according to package directions, then drain.
- Step 2: In a large bowl, combine the cooked chicken, cooked pasta, cream of mushroom soup, milk, sour cream, half of the Parmesan cheese, salt, and pepper. Mix well.
- Step 3: Pour the mixture into a greased 9×13 inch baking dish.
- Step 4: Sprinkle the remaining Parmesan cheese and the shredded cheddar cheese evenly over the top.
- Step 5: Bake in the preheated oven for 20-25 minutes, or until bubbly and the cheese is melted and lightly browned.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave, or larger portions covered in the oven at 350°F (175°C) until heated through.
- Serve with a crisp green salad and garlic bread for a complete and satisfying meal.
- For extra flavor, sauté some sliced mushrooms and onions before adding them to the chicken mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American