Ingredients
- 2 cooked chicken breasts (cut into small bite-size chunks)
- 2 cans creamy chicken mushroom soup
- 3/4 cup chicken broth
- 1 teaspoon minced onion
- 3 tablespoons of cooking sherry
- 8 oz spaghetti
- paprika
- garlic salt
- 12 ounces swiss cheese (enough to cover a 9×13 casserole dish twice)
Cook spaghetti per package directions
Directions
Preheat oven to 350 degrees.
Sauce: Combine soups, broth, onion, sherry in a bowl and blend well.
In 9/x13 casserole dish, layers from bottom to top:
Layer 1: Add a third of the sauce (evenly coat bottom of pan)
Layer 2: Add half of the spaghetti
Layer 3: Add all the chicken
Layer 4: Add a third of the sauce
Layer 5: Cover with cheese
Layer 6: Sprinkle garlic salt
Layer 7: Add half of the spaghetti
Layer 8: Add a third of the sauce
Layer 9: Cover with cheese
Layer 10: Sprinkle garlic salt
Layer 11: Sprinkle paprika
Put in oven and cook till bubbly (~30 minutes)
Makes 6 to 8 servings.
Tips
- Never use chicken from a can
- Using an entire Rotisserie chicken is a has been a favorite for this recipe
- Never use fat free cheese (doesn’t melt smoothly)
- Use a good quality cheese (inexpensive cheese is often too salty)