Ingredients
Scale
- 1 pound spaghetti
- 3 cups cooked chicken, shredded
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup milk
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter, melted
- 1/4 cup dry sherry (optional)
- 1/4 cup chopped fresh parsley
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Cook spaghetti according to package directions. Drain well.
- Step 2: In a large bowl, combine the cooked spaghetti, shredded chicken, cream of mushroom soup, milk, sherry (if using), and parsley. Mix well to combine.
- Step 3: Pour the mixture into a lightly greased 9×13 inch baking dish.
- Step 4: Drizzle the melted butter over the top of the casserole and sprinkle with Parmesan cheese.
- Step 5: Bake in the preheated oven for 20-25 minutes, or until golden brown and bubbly. Let stand for a few minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave with a splash of milk to prevent drying.
- Serve with a simple side salad for a complete and satisfying meal.
- Don't overcook the pasta initially; it will continue to cook in the sauce during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American