Baked White Spaghetti

Fall and winter are the perfect time for casseroles and oven baked dishes.

Here is an easy recipe that can certainly be done on a busy school night.

Ingredients:

• 2 cups cooked chicken
• 16 oz container of sour cream
• 1 can cream of mushroom soup
• 1 cup of milk
• 2 cups mozzarella cheese, shredded
• 1 -1 1/2 pounds of spaghetti noodles
• salt and pepper to taste

A rotisserie chicken from the deli section of the grocery store is the perfect way to have cooked chicken on hand. Grab one the next time you are at the store, chop it up and use it for a recipe. Or chop it up and freeze for a later recipe.

You will want about 2 cups of cooked, chopped chicken for this recipe.

While you are chopping up your chicken, bring a pot of water to a boil.

Once boiling, add about a pound and a half of spaghetti noodles to the pot. I like to break them in half.

Boil for about 9 minutes.

While your noodles are boiling, mix your soup, sour cream, milk and salt and pepper.

Use a whisk to get all the lumps out of the soup.

Once your noodles are done boiling, drain them.

Return them back to the pot- no need to dirty up another bowl.

Pour in the soup mixture.

Pour in the diced chicken.

Toss in one cup of the cheese.

Stir and mix everything up well.

Pour the spaghetti mixture into a 9×13 baking pan.

Spread it out evenly.

Top with the remaining cup of shredded cheese.

Pop it in the oven and bake at 350 degrees until bubbly- about 30 minutes.

This is what it will look like when it’s done.

Yum!

I just licked my screen.

Plate it up.

We served it with steamed veggies, apple slices and baked bread.

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