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!