| 48 ounces Spaghetti uncooked 1/2 pound Mushrooms sliced 2 can (12 oz) Cream of mushroom soup 1 cup Water 4 cup Chicken cooked and cubed 1 cup Cheddar cheese shredded 1 pkg Frozen peas 1/2 cup Sherry 2 tablespoon Worcestershire sauce 1 teaspoon Salt 1/4 teaspoon Pepper 1 cup Parmesan grated Paprika Olive oil |
|
| Instructions Break spaghetti into halves or thirds, prepare according to package directions; drain. In large pan, saute mushrooms in olive oil until tender. Stir in soup and water. Cook and stir until blended. Stir in spaghetti and all other indredients except Parmesan cheese and paprika. Turn into a 13″ x 9″ X 2″ baking dish. Top with Parmesan cheese and sprinkle with paprika. Bake at 375 degrees for 45 minutes or until throughly heated. Refrigerate any leftovers. Makes 8 to 10 serveings. |
|