Instructions
Step 1: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Step 2: Cook spaghetti according to package directions; drain and set aside.
Step 3: In a large skillet, melt butter over medium heat. Sauté diced onion and mushrooms until tender, about 5-7 minutes. Add garlic and cook for 1 minute.
Step 4: In a large bowl, mix together cream of mushroom soup, sour cream, chicken broth, cheddar cheese, Parmesan cheese, salt, and pepper.
Step 5: Add cooked pasta, chicken, and sautéed vegetables to the sauce. Toss to combine, then transfer mixture to the prepared baking dish.
Step 6: Bake uncovered for 25-30 minutes, until hot and bubbly. Garnish with chopped parsley before serving.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until heated through. You can also freeze portions for up to 2 months; thaw overnight in the fridge before reheating.
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