This recipe is a variation of baked spaghetti. We had leftover chicken from Thanksgiving last year and this was one way of using it. As impressive as roasted chicken is I still like the leftovers. Turkey, pork or beef would work as well in this recipe. You can add vegetables.
• 8 oz. of dry spaghetti or noodles
• 1 or more cups of cut up chicken
• 1 can of condensed baked garlic mushroom soup
• ¼ cup of dry milk
• 2 teaspoons of poultry seasoning
• Grated parmesan cheese
Heat the oven to 350 degrees. Cook the spaghetti or noodles in boiling water 8 to ten minutes. Do not overcook. The spaghetti will finish cooking in the oven. Drain and pour into a 13x9x2 inch baking dish.
In the same pan you cooked the spaghetti in add the can of soup, ½ can of water, ¼ cup of dry milk and mix well. Simmer and add another ½ can of water. Add the poultry seasoning and the chicken. Pour over the spaghetti in the baking dish and mix in with the spaghetti. Smooth and sprinkle the cheese over the top. Cover the pan with aluminum foil. Bake for 30 to 40 minutes or until bubbly. Remove the foil a few minutes before removing from the oven and let the top lightly brown.
Serve with leftover dressing and sweet potatoes or with a salad.
You can use bread crumbs or another type of topping.