Ingredients
– 2 cups cooked chicken, shredded
– 8 ounces spaghetti or fettuccine
– 1 cup sliced mushrooms
– 1/2 cup chopped onion
– 2 cloves garlic, minced
– 1 can (10.5 ounces) cream of mushroom soup
– 1 cup chicken broth
– 1 cup grated Parmesan cheese
– 1 cup shredded mozzarella cheese
– 1/2 teaspoon Italian seasoning
– Salt and pepper to taste
– 1/4 cup fresh parsley, chopped (for garnish)
Equipment Needed
– Large pot for boiling pasta
– Skillet for sautéing
– Mixing bowl
– 9×13 inch baking dish
– Aluminum foil
– Spoon for stirring
Step-by-Step Instructions
Let’s dive into the cooking process! First, I start by preheating my oven to 350°F (175°C). Meanwhile, I bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. While the pasta is cooking, I sauté the mushrooms, onion, and garlic in a skillet over medium heat until they’re soft and fragrant. The aroma wafts through my kitchen, making it a delightful environment. Once the vegetables are ready, I mix in the cream of mushroom soup, chicken broth, and shredded chicken, letting it meld together perfectly. (See the next page below to continue steps…)