May 19, 2009
Great recipe! Very yummy!!!Modified it, didn't use frozen veggies. Instead, sauteed 1/2 cup of chopped onions, 1 tsp crushed garlic, about 3 to 4 cups of fresh sliced mushrooms for a few min. Drained all the liquid added the raw chicken and cooked for about 3 minutes. Then, I added almost 1/2 cup of parmesan cheese, milk (with 1 - 2 tsp of corn starch mixed in as I didn't know if it would be thick enough) and cream of chicken soup, as I didn't have mushroom soup on hand, mixed it really well. Added drained spaghetti (cooked just past the al dente stage or about 3 minutes less cooking time) and cooked until hot. Then I placed it in a 8" x 8" glass cooking dish that had been sprayed with vegetable spray. Placed crack pepper on top as well as about 1 to 2 tbsp of parmesan cheese and put in the oven for about 10 min. on 350 degrees & then broiled it for about 5 min. until the top was browned & the noodles came out crispy on top. This is a great dish where you can double the size, use as a make ahead meal & freeze it without baking and also put in smaller containers to reheat for lunch - much better & cheaper than the frozen store bought stuff. Just serve with a side salad, dinner roll and some dairy product and what a healthy meal. If you're a cheese lover like hubby & I , just watch the calories, I used a light version of parmesan. Recipe is a definite keeper! Off to the store to get more soup, chicken & mushrooms so I can make ahead to put in the freezer! Thanks! Note: If f
—Chica
