- 6
4/5
(1 Votes)
Ingredients
- 7 ounces uncooked thin spaghetti
- 3 cups chopped cooked rotisserie chicken
- 1 cup shredded Parmesan cheese, divided
- 1 (10-3/4-ounce) can cream of mushroom soup, undiluted
- 1 (10-ounce) container refrigerated Alfredo sauce
- 1 (3-1/2-ounce) can sliced mushrooms, drained
- 1/2 cup slivered almonds, toasted
- 1/2 cup chicken broth
- 1/4 cup dry sherry or 1/4 cup chicken broth
- 1/4 teaspoon freshly ground pepper
Preparation
Step 1
Cook pasta according to package directions; drain.
Preheat oven to 350ºF. Lightly grease 6 small (6-ounce) baking dishes or one large casserole
In a large bowl, stir together chicken, 1/2 cup Parmesan cheese, and remaining ingredients; stir in pasta then spoon mixture into baking dishes. Sprinkle evenly with remaining Parmesan cheese.
Bake 10 minutes, or until golden and bubbly.