"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
8 oz. spaghetti or vemicelli 3 cups chopped cooked chicken 1 cup shredded parmesan cheese 1 (101/2 oz.) can cream of mushroom soup 1 jar alfredo sauce 1 (4 oz.) can mushrooms, drained 1/2 cup dry sherry
Preheat oven to 350º. Cook pasta according to directions on package. Meanwhile, stir together chicken, 1/2 cup of the parmesan, and the next 6 ingredients. Stir in pasta. Put into lightly greased 11 X 7 " dish. Sprinkle with remaining cheese. Bake for 35 minutes or until bubbly.
Options: Add peas and prosciutto and swap dry white wine for the sherry.
This recipe can be made a bit lighter by getting the reduced fat soup and alfredo sauce.
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