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White Spaghetti Recipe

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This recipe for White Spaghetti, by , is from The Trinity Family & Friends Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brent Roubal
Added: Thursday, September 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. uncooked vermicelli, broken in half
1 can cream of mushroom soup (undiluted)
1/4 c. half and half
3 Tbsp. dry sherry
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes
2 c. diced cooked chicken
1 c. frozen peas
1/2 c. grated parmesan cheese
1 c. bread crumbs
2 Tbsp. butter (melted)
Chopped fresh basil (optional)

Directions:
Directions:
Preheat oven to 375F. Spray 134x9 inch baking dish with non-stick cooking spray. Cook pasta according to package, drain. Meanwhile, combine soup, half and half, sherry, salt and pepper flakes in a large bowl. Stir in chicken, peas and cheese. Add pasta to mixture; stir until pasta is coated. Pour into a prepared dish. Combine bread crumbs and butter in small bowl. Sprinkle evenly over casserole. Bake, uncovered 25-30 minutes or until heated through and crumbs are golden brown. Sprinkle with basil if desired.

Number Of Servings:
Number Of Servings:
4

 

 

 

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