My recipe adapted from my mother’s. Photo from BettyCrocker.com.
2 tablespoons onions, chopped 1 tablespoon olive or avocado oil 1 can condensed cream of chicken soup 1 can condensed cream of mushroom soup 1-1/4 cups chicken broth 1/4 cup grated parmesan cheese 2 tablespoons fresh parsley 1/2 teaspoon thyme or a few sprigs fresh leaves 1/2 teaspoon rosemary 3 cups cooked chicken, chopped 6-8 oz. fresh mushrooms, quartered 1/4 cup sherry 1/4 lb. spaghetti or linguine, cooked
Cook pasta according to package directions, al dente. Drain and rinse with cold water; set aside.
Brown onions in oil.
Add cream soups, broth, parmesan, and herbs. Stir and heat until blended.
Add chicken, mushrooms, and sherry and stir.
Add cooked spaghetti. Place mixture in casserole dish and top with more parmesan cheese.
Bake at 350 degrees F. for 30 minutes. Remove from oven and let stand for 5 minutes, then sprinkle with fresh parsley upon serving.