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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This classic Italian dish gets a speedy make-over with this dish. It is so creamy and tasty that it will be requested often.Lynnette Davis, Tullahoma, Tennessee Ingredients:
1/2 cup butter |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
2 tablespoons diced pimientos, drained |
2 cups cubed cooked chicken |
4 ounces spaghetti, cooked and drained |
1 cup (8 ounces) sour cream |
grated parmesan cheese |
paprika |
Directions:
1. In a saucepan, melt butter over low heat. Add soups and mushrooms. Stir until well blended. Remove from the heat; add pimientos, chicken, spaghetti and sour cream.
2. Pour mixture into a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350° for 30-35 minutes. Yield: 4-6 servings.
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