Chicken Spaghetti

Name: Chicken Spaghetti
Ingredients: 12 ounces uncooked spaghetti, broken in half; 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted; 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted; 1 cup sour cream; 1/2 cup milk; 1/4 cup butter, melted, divided; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 cups shredded mozzarella cheese; 1 cup grated parmesan cheese; 1 (4 ounce) can mushroom stems and pieces, drained; 5 cups cubed cooked chicken; 1 1/2 cups crushed corn flakes

14 ingredients

7 steps

Ingredients

12 ounces uncooked spaghetti, broken in half
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup milk
1/4 cup butter, melted, divided
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded mozzarella cheese
1 cup grated parmesan cheese
1 (4 ounce) can mushroom stems and pieces, drained
5 cups cubed cooked chicken
1 1/2 cups crushed corn flakes

Directions

1

Cook spaghetti according to package directions; drain.
2

In a large bowl, combine the soups, sour cream, milk, 2 tablespoons butter and seasonings.
3

Add the cheese and mushrooms.
4

Stir in chicken and spaghetti.
5

Transfer to a greased 3-qt. baking dish.
6

Combine the cornflakes and remaining butter; sprinkle over top.
7

Bake, uncovered, at 350° for 45-50 minutes or until bubbly.

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