Yields8 ServingsPrep Time25 minsCook Time20 minsTotal Time45 mins
4tbspCoburn Farms Butter, divided
8ozMushrooms, thinly sliced
1med. White Onion, ½-inch dice (about 1 cup)
34Garlic Cloves, minced
1tspMarcum Parsley Flakes
1tspMarcum Italian Seasoning
2(10.5 oz.) cans Kaskey’s Cream of Mushroom Condensed Soup
¾cupCoburn Farms Sour Cream
1cupMarcum Chicken Broth
4cupsChicken Breast, diced and fully cooked
1.50cupsPickwell Farms Frozen Green Peas
¾cupMantia’s Grated Parmesan Cheese, divided
1lbMantia’s Spaghetti, cooked
½cupMarcum Seasoned Bread Crumbs
1
Preheat oven to 450 ° Grease a 9×13 casserole dish and set aside.
2
In a large skillet, melt 2 tablespoons of butter over medium heat. Add mushrooms and cook until most of the moisture has left the mushrooms, about 12 minutes.
3
Add onion, garlic, parsley flake and Italian seasoning to the pan and cook until onion is translucent, about 3-5 minutes. Remove from heat.
4
Meanwhile, in a large bowl, combine cream of mushroom soup, sour cream and chicken broth. Whisk until smooth.
5
Add in diced chicken, frozen peas, ½ cup parmesan cheese, cooked spaghetti and cooked mushroom mixture to the bowl with the soup. Mix well until combined.
6
Arrange pasta in prepared casserole dish.
7
Combine remaining parmesan cheese with bread crumbs and sprinkle across casserole. Chop remaining 2 tablespoons of butter into small pieces and scatter them across bread crumbs.
8
Bake for 20 minutes or until sauce is bubbling. Note: Place casserole dish on a baking sheet to prevent any sauce from dripping onto bottom of oven.
Ingredients
4tbspCoburn Farms Butter, divided
8ozMushrooms, thinly sliced
1med. White Onion, ½-inch dice (about 1 cup)
34Garlic Cloves, minced
1tspMarcum Parsley Flakes
1tspMarcum Italian Seasoning
2(10.5 oz.) cans Kaskey’s Cream of Mushroom Condensed Soup
¾cupCoburn Farms Sour Cream
1cupMarcum Chicken Broth
4cupsChicken Breast, diced and fully cooked
1.50cupsPickwell Farms Frozen Green Peas
¾cupMantia’s Grated Parmesan Cheese, divided
1lbMantia’s Spaghetti, cooked
½cupMarcum Seasoned Bread Crumbs
Directions
1
Preheat oven to 450 ° Grease a 9×13 casserole dish and set aside.
2
In a large skillet, melt 2 tablespoons of butter over medium heat. Add mushrooms and cook until most of the moisture has left the mushrooms, about 12 minutes.
3
Add onion, garlic, parsley flake and Italian seasoning to the pan and cook until onion is translucent, about 3-5 minutes. Remove from heat.
4
Meanwhile, in a large bowl, combine cream of mushroom soup, sour cream and chicken broth. Whisk until smooth.
5
Add in diced chicken, frozen peas, ½ cup parmesan cheese, cooked spaghetti and cooked mushroom mixture to the bowl with the soup. Mix well until combined.
6
Arrange pasta in prepared casserole dish.
7
Combine remaining parmesan cheese with bread crumbs and sprinkle across casserole. Chop remaining 2 tablespoons of butter into small pieces and scatter them across bread crumbs.
8
Bake for 20 minutes or until sauce is bubbling. Note: Place casserole dish on a baking sheet to prevent any sauce from dripping onto bottom of oven.
