1 (16 oz.) package of thin spaghetti
3 cups chopped cooked chicken
(4 oz.) shredded Parmesan cheese
2 Tbsp. of butter or olive oil
1 (8 oz.) package of sliced Bella mushrooms
1 cup diced onions
1 (10 3/4 oz.) can cream of mushroom soup
(16 oz.) jar of Alfredo sauce
1/2 cup chicken broth
1/4 cup of Marsala
1/4 tsp. of pepper
Preheat oven to 350 degrees. Prepare pasta according to package
2. Meanwhile, saute onions and mushrooms in 2 Tbsp. of butter or
olive oil for 4 to 5 minutes or until tender.
3. Stir together chicken, 1/2
cup Parmesan cheese, and onion/mushroom mixture.
4. Stir together last 5
ingredients into the chicken mixture.
5. Stir in pasta.
6. Spoon mixture
into 9x13 slightly greased baking dish, or three 8x8 dishes. Cool completely and cover in plastic wrap and then aluminum foil. Put remaining parmesan cheese in separate zip loc bag. Put covered dish and zip loc in large zip loc and freeze.
completely. Uncover and top with Parmesan cheese. Bake in a preheated oven of 350 degrees for 35 minutes or until
Adapted from Southern Living.