This recipe is fab-u-lous!
I made this on Monday to take to a friend and I really think it’s perfect in every way! It makes enough for two 11-x 7-inch baking dishes. This worked out great as I killed two birds with one stone and served one for my family. Unbaked it can be stored in the freezer for up to one month. And best of all, it’s Yummy!
1 (16 0z.) package spaghetti
1/2 cup chicken broth
4 cups chopped rotisserie chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 (8 oz.) container sour cream
1 (6 oz.) jar sliced mushrooms, drained
1/2 cup shredded Parmesan cheese
1/2 tsp. salt
1 tsp. pepper
2 cups shredded Cheddar cheese
Cook spaghetti according to package directions; drain. Return to pot and toss with chicken broth.
Stir together chopped chicken and next 8 ingredients; add spaghetti and toss well. Spoon mixture into 2 lightly greased 11-x 7-inch baking dishes. Sprinkle evenly with Cheddar cheese.
Bake, covered, at 350 for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.
For the freezer: Freeze unbaked for up to one month. Thaw overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.