Click on a category to see more recipes in this category
Ingredients
8 Ounces thin spaghetti, cooked
1/4 Cup butter, plus more for buttering pan
6 chicken thighs, cooked, diced
1 Can cream of chicken soup
1 Cup sour cream
1/4 Cup Beringer wine
1/2 Teaspoon kosher salt
1/4 Teaspoon ground black pepper
2 Tablespoons parmesan cheese
1 Cup shredded mozzarella cheese
Instructions
Combine 1/8 cup butter, cooked chicken, soup, sour cream, salt, pepper and white wine. Add cooked noodles.
Pour into a buttered 9" X 13" pan. Sprinkle both cheeses on top.
Bake in a 300�F oven for 45 minutes, covered with foil. Remove foil and bake uncovered for another 15 minutes.
May be made in advance and refrigerated (before cooking). However, add time if that is the case to heat thoroughly!