Grandma's Chicken and Noodle Casserole

• Meat

  • 1 Rotisserie chicken, Fully Cooked

• Produce

  • 1 1/2 cups Mushrooms, fresh
  • 1/2 cup Yellow onion

• Canned Goods

  • 2 (10.75 Ounces Cans Cream of chicken soup, condensed

• Pasta & Grains

  • 8 oz Spaghetti, dried

• Dairy

  • 2 tbsp Butter
  • 1 cup Cheddar cheese, sharp
  • 1 cup Sour cream

Found on gonnawantseconds.com

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 Cup Sharp Cheddar Cheese, Shedded
• 1 Fully Cooked Rotisserie Chicken, Shredded

Directions

• Preheat oven to 350 degrees.  Cook pasta according to package directions until just al dente. Drain and set aside. In a saucepan, melt butter then saute mushrooms and onion until both are nice and soft.  In a large bowl mix soup and sour cream until blended. And cooked mushrooms, onion, chicken and spaghetti and fold until everything is evenly coated with sauce.  Pour spaghetti into a 9x13 dish and top with cheese. Bake in a preheated oven for about 30 minutes or until casserole is heated through.