Another new favorite dish of mine! This dish is PERFECT to serve at a dinner party or feeding a family. I still have enough leftovers to feed about 4-6 more people! The best part of this was the extreme simplicity involved in creating this dish. Once you cook up your spaghetti and saute your mushrooms you just throw it all into a big baking dish and let it ride. This dish also has lots of flexibility...I think it would be even more fabulous by sauteing up more veggies. Enjoy!
12 ounces uncooked spaghetti (I used Whole Wheat as usual)
2 T light stick butter
1 (8-ounce) package presliced mushrooms (I sliced my own whole mushrooms...more bang for your buck!)
3 Cups chopped cooked chicken breast
2 (10.75-oz) cans condensed 45% reduced sodium, 98% fat-free cream of mushroom soup, undiluted
2 cups reduced-fat sour cream (I loathe the end of the week...I ran out of FF Sour Cream and substituted 1 cup for plain nonfat yogurt...still worked and tasted amazing!)
1/2 t freshly ground black pepper
1/3 c grated Parmesan cheese
Chopped Fresh Parsley (I only had dried...give me a break...we're depleting the groceries for the week...)
1. Preheat oven to 350 degrees
2. Cook spaghetti according to package directions, omitting salt and fat. Drain
3. While pasta cooks, melt butter in a nonstick skillet over medium-high heat. Add mushrooms and saute 4 minutes or until tender.
4. Combine pasta, mushrooms, chopped chicken, and the next 3 ingredients.
5. Pour chicken mixture into a 13x9 baking dish coated with cooking spray. Sprinkle with Parmesan cheese. Bake at 350 for 55 minutes or until bubbly. Let stand 5 minutes before serving. Sprinkle with parsley. Enjoy!