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[personal profile] ilyena_sylph posting in [community profile] batchlunch
This was my contribution to lunches for [personal profile] sharpest_asp and I this last week, and I have to say I was really pleased with it if I do say so myself.

The recipe is from Krista Davis-Keith of New Castle, Indiana, and I got it out of a Taste of Home cookbook.

Prep: 20 min. Bake: 45-50 min

* 12 ounces uncooked spaghetti, broken in half
* 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 1 cup (8 ounces) sour cream
* 1/2 cup milk
* 1/4 cup butter, melted, divided
* 2 tablespoons dried parsley flakes
* 1/2 teaspoon garlic powder
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 2 cups (8 ounces) shredded mozzarella cheese
* 1 cup grated Parmesan cheese
* 2 to 3 celery ribs, chopped
* 1 medium onion, chopped
* 1 can (4 ounces) mushroom stems and pieces, drained
* 5 cups cubed cooked chicken
* 1-1/2 cups crushed cornflakes

Directions for cooking

Cook spaghetti according to package directions; drain.

In a large bowl, combine the soups, sour cream, milk, 2 tablespoons butter and seasonings. Add the cheeses, celery, onion and mushrooms. Stir in the chicken and spaghetti.

Transfer to a greased 3-qt. baking dish (I used a 3-qt roasting pan, and the recipe's not kidding that the dish will be full). Combine cornflakes and remaining butter; sprinkle over the top.

Bake, uncovered, at 350° for 45-50 minutes or until bubbly.

Yield: 12-14 servings.

Nutrition Facts: 1 cup equals 404 calories, 18 g fat (9 g saturated fat), 86 mg cholesterol, 763 mg sodium, 32 g carbohydrate, 1 g fiber, 26 g protein.

They're not kidding about that number of servings. I pulled 10 1-cup servings out of it, and I still had half a roaster full. [personal profile] sharpest_asp says it needed more salt, and I think next time I'll saute the celery and onions at least some, and maybe add some carrot to it, but.

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