This recipe is so creamy and delicious and great for a crowd. Even if you don't have a crowd, it's nice for leftovers. I hope you give it a try.
3-4 chicken breasts
13.25 ounce package spaghetti (I love Dreamfields pasta, which is lower in carbs)
1/4 cup butter
8 ounces mushroom, sliced
2 cloves garlic, minced
1 can cream of chicken soup
1 can cream of mushroom soup
1 can low sodium chicken broth
about 1/4 teaspoon dried thyme leaves
1/2 cup shredded cheddar cheese
Parmesan cheese, for garnishing the top
Sprinkle the chicken breasts with salt and pepper and bake for about 30 minutes at 375 degrees. Let cool and then chop.
Cook the spaghetti noodles in boiling salted water, but under cooking them by a few minutes. This just makes them less mushy when they cook in the oven later on. Drain and put in the bottom of a 9 x 13" pan. Add the chopped chicken on top of this.
Melt the butter in a large skillet. Add the minced garlic and the sliced mushrooms and sauté for several minutes. Add the two soups, chicken broth and the thyme and bring to a boil. Pour this mixture over the spaghetti and the chicken.
Sprinkle on the cheddar cheese and then the Parmesan. Bake at 350 degrees for about 30 minutes, until heated through and bubbly.
Thank you for your visit! xo