1/3 to 1/2 cup butter
2 cups diced onion
8 oz. sliced mushrooms (I prefer baby portabella)
2 Tblsp. all-purpose flour
1 can cream of chicken or cream of mushroom soup, undiluted
1 cup grated Parmesan cheese
* 1 cup sour cream
* 1 cup milk
8 oz. thin spaghetti or egg noodles
3 cups cooked turkey or chicken, cubed or sliced
In a heavy saucepan, sauté onions in melted butter until onions are soft.
Add mushrooms and sauté until they are heated through and softening.
Stir in flour, stir until smooth.
Add soup, sour cream, milk and cheese. Stir until blended.
If using spaghetti, break into thirds before cooking. Cook either spaghetti or noodles until just barely tender. Drain well.
Add chicken and sauce ingredients. Mix.
Place in a buttered 9 x 13 inch baking dish or 3 quart casserole dish.
Bake at 350 degrees for 30-40 minutes or until bubbly.
*For a lighter dish with less dairy, substitute milk and sour cream with 2 cups chicken broth.
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