Ingredients:
8 ounces uncooked spaghetti
2 cups shredded or cubed cooked chicken
1 cup chicken broth
1 cup bottled hidden valley caesar salad dressing
1 (4 1/2 ounce) jars sliced mushrooms, drained
1/2 cup grated parmesan cheese
2 tablespoons dry breadcrumbs
Directions:
Cook spaghetti according to package directions.
(I cut out a step here and just mix it all in the cassarole dish).
Drain and combine with chicken, broth, dressing and mushrooms in a large mixing bowl.
Place mixture in a 2-quart cassarole.
Mix together parmesan cheese and bread crumbs; sprinkle over spaghetti mixture.
Bake at 350F for 25 minutes or until cassarole is hot and bubbly.
Servings: 4
Time preparation: 15 min.
Time total: 40 min.