Growing up there were a few things I can remember my mom making for dinner. She made dinner for a family of seven. I know she made a ton of dinner things but my favorites stand out in my mind.
Her original recipe was just found by me not to long ago. Here is the original version. For the sake of honesty, the recipe said to add mushrooms but we never ever had it that way. I will tell you I use short cuts. Such as left over chicken from earlier in the week ~ saves 30-40 minutes. I have just mixed all the sauce, chicken, and spaghetti. Sometimes I don’t put the parmesan on top and just serve it from the stove top without baking ~ again saves 30 minutes. By taking the short cuts this meal can be made in the time it takes to cook the spaghetti. But the original is amazing! I would say try it that way first before taking short cuts.
I love this and now I make it for my family. I also use it for a meal for Giving of Food. This is one of my comfort food items. It takes me back to the happiness of childhood. This is a family favorite! I followed the original recipe for the post and it is soooooooo good.
I hope you enjoy it as much as our family!
4 Large Chicken Breasts
1 Medium Onion, sliced
1 tsp Salt
1/8 tsp Pepper
2 Cups Water
1/2 lb Spaghetti
1 can Cream of Chicken Soup
1 Cup Sour Cream
1/4 lb Shredded Sharp Cheddar Cheese
1/3 Cup dry Sherry
1/8 tsp pepper
1/2 Cup Parmesan Cheese
2 Tbsp Butter, chopped
Preheat Oven to 350°F
Combine Chicken, Onion, Salt, Pepper, and Water in sauce pan. Cover and cook on low heat 30-40 minutes or until tender.
Remove chicken and cool. Then cut into bite size pieces.
Cook Spaghetti until al dente
In another sauce pan mix Cream of Chicken, Sour Cream, Cheddar Cheese, Dry Sherry and Pepper. Stir over low heat until heated. DO NOT BOIL!
Mix spaghetti and 1/2 the sauce. Arrange around edges of a shallow 2-3 quart casserole.
Mix chicken with the rest of the sauce and put into the center of casserole.
Sprinkle with Parmesan Cheese over top.
Dot with Butter.
Bake at 350°F for 30 minutes.