Chicken Noodle Casserole

Ingredients

• 8 ounces dried spaghetti
• 2 tablespoons butter
• 1 1/2 cups fresh mushrooms (sliced)
• 1/2 cup yellow onion (finely chopped)
• 2 (10.75-ounces)cans condensed cream of chicken soup
• 1 cup sour cream
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon black pepper
• 1 cup sharp cheddar cheese (shredded)
• 1 fully cooked rotisserie chicken (shredded)

Instructions

1. 1

   Preheat oven to 350°F (177°C).

2. 2

   Cook pasta (8 ounces) according to package directions until just al dente. Drain and set aside.

3. 3

   In a saucepan, melt butter (2 tablespoons) then saute mushrooms (1 1/2 cups) and onion (1/2 cup) until both are nice and soft.

4. 4

   In a large bowl mix soup (2 cans), sour cream (1 cup), Worcestershire sauce (1 teaspoon), and black pepper (1/2 teaspoon) until blended. And cooked mushrooms, onion, chicken (1 fully cooked), and spaghetti and fold until everything is evenly coated with sauce.

5. 5

   Pour the spaghetti into a 9x13 dish and top with cheese (1 cup). Bake in a preheated oven for about 30 minutes or until the casserole is heated through.