This was pretty easy to make, but my two kids did not love it. My 8 year old hated it, and my 5 year old ate it reluctantly. My 8 year old, though, doesn’t like the fake chicken or mushrooms, so there’s that. My husband and I, though, thought this was really good! I used Quorn Naked Cutlets in place of the chicken. I just warmed them up in a pan and diced them up. I also used Cream of Mushroom soup in place of the Cream of Chicken soup (hence the mushrooms). I just love casseroles like this, and this one was really good.
yield: SERVES 8-10
prep time: 15 MINUTES
cook time: 60 MINUTES
16 oz thin spaghetti, cooked (or any of your favorite noodles)
½ cup butter (plus more for buttering pan)
4 chicken breasts, cooked, diced (I used Quorn Naked Cutlets)
2 cans cream of chicken soup (I used cream of mushroom soup)
2 cup sour cream (I used Lite Sour Cream)
½ cup dry white wine
1 tsp kosher salt
1/2 tsp ground black pepper
2 Tbsp parmesan cheese
2 cup shredded mozzarella cheese
Combine 1/2 cup butter, cooked chicken, soup, sour cream, salt, pepper and white wine. Add cooked noodles. Pour into a buttered 13×9. Sprinkle both cheeses on top. Bake in a 300 degree oven for 45 minutes, covered with foil. Remove foil and bake for another 15 minutes. May be made in advance and refrigerated (before cooking). However, add time if that is the case to heat thoroughly! Enjoy!