Tender bites of chicken and spaghetti in a rich, flavorful and creamy sauce. Yummy!
1/4 cup butter, melted
1 (10.5) ounce can cream of chicken soup
1 (10.5) ounce can cream of mushroom soup
1 (4 ounce) jar sliced mushrooms, drained
2 tablespoons diced pimentos, drained
2 cups cubed cooked chicken
4 ounces spaghetti, cooked & drained
1 cup sour cream
1/3 cup grated Parmesan cheese
1/4 teaspoon paprika
1. In a large bowl, combine the butter and both soups. Stir in the mushrooms, pimentos, chicken, spaghetti and sour cream; transfer mixture to a greased 13 x 9-inch baking dish.
2. Sprinkle the top with Parmesan cheese and paprika. Bake, uncovered, at 350 degrees F. for 30 to 35 minutes or until hot and bubbly and topping is lightly browned. Makes 6 servings.
I am linking this post with Two for Tuesday. Be sure to check it out!
Emily
You’ve been in pasta casserole heaven lately and they’ve all looked delicious.
Good morning Emily, I just copied your recipe for today. I make this when my grands come because they really love it. Your recipe looks easier than mine. Smile.
June 19th starts grand kids week and we will have an average of 12 for every meal for a week. Some big cooking will be going on here. All but one are teens this year. LOL. Bigger appetites!!!
Have a wonderful week.
Hugs, Jeanne
Yum, another fun dish for the whole family…you never disappoint, Emily! 😀
Thanks for sharing this with Two for Tuesdays, Emily!! 😉
Is this not a blast from the past or what??? NEVER even thought to make this, but now I certainly will as you have made me crave the creamy goodness! Thanks so much for participating in the two for tuesday recipe blog hop and I hope to see you again next week! I grabbed your RSS feed. Keep it REAL! alex.
This sounds creamy and delicious. I wonder if I could substitute extra cream and butter and mushrooms for the canned soup…?? Thanks for sharing it on our Two for Tuesday blog hop. I really hope you join us next week as well! 🙂