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Ingredients
- 1 pound spaghetti -- break in half before cooking
- 2 tablespoons butter -- melted
- 4 in celery stalks -- cut1/2" pieces
- 1/2 onion -- chopped
- 2 tablespoons butter
- 1 rotisserie chicken boned and skinned
- 1 can Campbell's cream of mushroom soup
- 1 can Cambell's cream of celery soup
- 3 cups milk
- 1/2 cup grated parmesan cheese
- 8 ounces sliced mushrooms
- 10 ounces peas and carrots frozen -- optional
- salt & pepper -- to taste
- 1 cup panko breadcrumbs
Ingredients
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Instructions
- A aluminum half buffet pan, or two 9x11 cake pans - whichever you use, spray or wipe with oil. Pre-heat oven to 375F
- Cook spaghetti to "al dente", drain and place in large bowl Mix with melted butter and set aside.
- Melt two tablespoons of butter in a large pot (you could use the one you used for the spaghetti). Add celery and onion, saute until soft. Add all the remaining ingredients. However you may want to chop the chicken into bite sized pieces. Stir well and continue to cook on medium heat until it begins to bubble. Stir often while cooking. Remove from heat and mix in cooked spaghetti. Pour mixture into your prepared pan(s). Top with panko. Place in preheated oven and bake until top is browned and mixture is bubbly, about 50 minutes.
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