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Ingredients
- 12 OZ UNCOOKED SPAGHETTI
- 1 CAN CREAM OF MUSHROOM SOUP
- 12 OZ SHREDDED CHEDDAR CHEESE
- 12 OZ BONELESS CHICKEN BREAST, COOKED, SHREDDED
- 1 SMALL CAN SLICED MUSHROOMS
- 1 C PEAS
- 4 OZ CHICKEN BROTH
Preparation
Step 1
PREHEAT OVEN TO 350
BREAK SPAGHETTI INTO THIRDS. BOIL UNTIL AL DENTE. DRAIN AND SET ASIDE. IN A LARGE SAUCEPAN, HEAT SOUP OVER LOW HEAT/ ADD SHREDDED CHEESE-RESERVE SOME FOR THE TOP, AND STIR TOGETHER. ADD COOKED, SHREDDED CHICKEN, MUSHROOMS AND COOKED SPAGHETTI. ADD ENOUGH OF THE RESERVED BROTH TO MAKE IT LOOSE AND LIQUID. POUR 1/2 MIXTURE INTO BAKING DISH. SPRINKLE WITH RESERVED CHEESE. POUR REMAINING MIXTURE OVER CHEESE.
BAKE 35 MINUTES OR UNTIL BUBBLY