Recipe from Amy Christenson
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- 2 cans cream of chicken soup
- 2 C sour cream
- 2 small cans of mushroom or fresh sliced mushrooms
- 6 boneless chicken breasts, cooked
- Spaghetti, cooked and drained---7 1/2 ounces
- Mix all ingredients together.
Put in 9x13 pan. Cover with shredded parmesan. Bake at 350 degrees uncovered until bubbly.