recipes

CHICKEN SPAGHETTI

Do you need a recipe that will feed a crowd yet is delicious and inexpensive? This is a family favorite. It can be prepared the day before and refrigerated until you need to bake it. Serve with a salad and garlic bread and you will have plenty of time to enjoy your guests. 

INGREDIENTS
6 chicken thighs, cooked and shredded (chicken breasts may be used as well)
1 8 oz package spaghetti, cooked and drained well
2 cans cream of chicken soup
1 cup sour cream
1 1/2 cups shredded cheddar cheese
1/2 cup chicken stock
1/4 cup fresh parsley, chopped
salt and pepper, to taste

In a large mixing bowl, mix all the ingredients until thoroughly combined.

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Pour into a buttered 9×13 inch baking pan. Sprinkle the top with additional shredded cheese. Bake in a preheated 350-degree oven for 35-40 minutes until hot and bubbly.

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This served 8 easily and we even had leftovers. The recipe can also be cut in half if you don’t have that many bellies to feed.
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