Ingredients
12ozspaghetti,(1 package) broken
3cupschicken,cubed and cooked, or rotisserie
10¾ozcondensed cream of chicken soup,(2 can) undiluted
16ozsour cream,(1 container)
1cupchicken broth
1tspseasoning salt
¼tsppepper
⅛tspcayenne pepper
2tbspdried parsley
2cupssharp cheddar cheese
½cupItalian seasoned bread crumbs
½cupparmesan cheese,grated
Preparation
Preheat oven to 350 degrees F. Spray a 9×13-inch casserole dish with cooking spray and set aside.
Cook the pasta according to package directions until al dente. Drain.
In a large bowl combine cream of chicken soup, sour cream, chicken broth, seasoning salt, pepper, cayenne pepper, and dried parsley. Add cooked spaghetti and chicken. Toss until coated.
Place the mixture in the casserole dish. Top with sharp cheddar cheese. Combine parmesan cheese and bread crumbs and sprinkle on top. Cover with foil and bake for 40 to 45 minutes. Take foil off the last 10 minutes to make it nice and bubbly.
Serve warm and enjoy.
