Chicken Spaghetti Casserole Recipe
Chicken Spaghetti Casserole
For some strange reason, I had been saving all the bits and pieces from the bottoms of my pasta bags and boxes, why do I do that?? Well. I answered my own question with the creation of this wonderful dish that was one of my better throw together meals. Clean out your pantry my friends, you’ll be surprised with what you can create…
Chicken Spaghetti Casserole
INGREDIENTS:
- 12 ounces (about 1 1/2 cups) broken pasta
- 1 can (10 3/4 ounces) cream of mushroom soup
- 1 can (10 3/4 ounces) cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1/4 cup butter, melted-divided
- 1 tablespoon parsley flakes
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 2 cups mozzarella cheese-shredded
- 1 cup Parmesan cheese-grated
- 1 cup frozen peas
- 1 medium onion, chopped
- 5 cups chicken-cooked and cubed
- 1 1/2 cups cornflakes-crushed
DIRECTIONS:
Preheat oven to 350 degrees. Cook pasta according to package directions; drain. IN a mixing bowl, combine the soups, sour cream, milk, 2 tablespoons butter and seasonings. Add the cheeses, peas and onion. Stir in the chicken and pasta.
Pour into a greased 9 x 13 dish. Combine the cornflakes and butter and sprinkle on top. Bake, uncovered for 40-45 minutes or until bubbly.
**I made half and froze half for another time.
Ingredients:
Directions: