This is one recipe you can’t go without. It’s easy to make and super flavorful. I’m telling ya, everyone in my home enjoyed this little gem. Even, my picky eaters had a hay day with this one!
I bet now you can see why this is so good. Those ingredients are unmistakably delicious. Try this out this weekend!
Ingredients
3-4 cups cooked diced/chopped chicken breast
4 ounces Barilla thin spaghetti, cooked as directed on package
Note: I use whole wheat pasta and I like to break my spaghetti in half.
1/4 to 1/2 cup slivered almonds, toasted (optional)
1 can (10 3/4 ounces) condensed cream of mushroom soup (cream of chicken or cream of celery soup can also be used)
1 teaspoon Heinz Worcestershire sauce
1/8 teaspoon nutmeg, freshly grated
1/2 cup Kraft mayonnaise
1/4 cup white wine or sherry
1/4 cup whipping cream, whipped
1/2 cup grated parmesan cheese
Note: I often saute a couple of ribs of celery along with 1 onion and toss that into the mixture.
Instructions
Place spaghetti in a buttered 2-quart casserole. Spread chicken over spaghetti. Sprinkle with the toasted almonds.
Combine soup, Worcestershire sauce, nutmeg, mayonnaise, sherry, and whipped cream. Pour over casserole. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Note: To toast almonds, spread in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
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Quick Tip: As mentioned above, make this recipe in advance to eliminate mess and prep time when you prefer to be with family.