Yum-o Dinner!

This is proof that there WAS dinner in the pan before Stevie SNARFED it all! I think I found a recipe that he loved! I have decided to try a few new recipes and see if I can get out of my doldrums...something new...mix it up LOL! Tonight I decided we would try "Chicken Spaghetti"...I mean...we like chicken and we like spaghetti...sounded like a winner to me! Plus it had gobs of cheese and who can go wrong with that?

Hungry yet? Here's the recipe:

Chicken Spaghetti

12 oz. uncooked spaghetti, broken in half
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
1 cup (8 oz.) sour cream
1/2 cup milk (I actually forgot this step--so ours was a little thicker OOPS)
1/4 cup butter, melted, divided
2 tbsp dried parsley flakes
1/2 tsp garlic pepper
1/2 tsp salt
1/4 tsp pepper
2 cups (8 oz.) shredded mozzarella cheese
1 cup grated parmesan cheese
2 to 3 celery ribs, chopped
1 can (4 oz.) mushroom stems and pieces, drained
5 cups cubed cooked chicken
1-1/2 cups crushed cornflakes
Cook spaghetti according to package directions; drain. In a large bowl, combine the soups, sour cream, milk, 2 tbsp butter and seasonings. Add the cheeses, celery, onion and mushrooms. Stir in the chicken and spaghetti. Transfer to a greased 3-quart baking dish (dish will be full). Combine cornflakes and remaining butter. Sprinkle over the top. Bake, uncovered, at 350° for 45-50 minutes or until bubbly. Makes 12-14 servings.

Okay...few changes I would make. I used real mushrooms. I sauteed them with the chicken, but would also add the celery and onion so they were not crisp as much in the casserole. Because my kids adore spices, I also added some smoked Paprika, Italian seasoning, and some crushed red pepper flakes. I also doubled the cornflakes on top--since that is their favorite part of casseroles. I think it would make a pretty good casserole with ziti or penne pasta too--just depends on what your family likes!