-
1
Preheat the oven to 350F.
-
2
Coat a 9 by 13-inch baking pan with cooking spray or oil.
-
3
Cut the chicken into 2-inch chunks and place in a small saucepan.
-
4
Cover with water and cook over medium heat for 15 minutes, or until the chicken is cooked through.
-
5
(Cut into one of the pieces to make sure there is no pink inside.)
-
6
Remove from the heat and drain off the water.
-
7
Bring a large saucepan of salted water to a boil and add the spaghetti.
-
8
Cook over medium-high heat, stirring occasionally, for 10 minutes, or until al dente.
-
9
Drain the spaghetti in a colander.
-
10
Meanwhile, cut the cooked chicken into bite-size pieces and place in the baking pan.
-
11
Add the cream of chicken soup, Parmesan cheese, mushrooms with the juice, milk, salt, and pepper and stir well.
-
12
Add the spaghetti and toss until it is completely coated and the chicken and mushrooms are fairly evenly distributed.
-
13
Bake, uncovered, for 30 minutes, or until lightly browned.
-
14
(If you are in a hurry, you can drain the spaghetti, mix the remaining ingredients in the saucepan, add the spaghetti, and cook over medium heat, stirring constantly, for 5 minutes, or until warmed through.)
-
15
Remove from the oven and serve immediately.
-
16
It couldnt be simpler to turn this into a vegetarian dish: leave out the chicken and use cream of mushroom or cream of celery soup.
-
17
I often add cooked broccoli or spinach, but its good without them too.
-
18
With the rise of low-carb diets, pasta seems to be getting a bad rap.
-
19
But, consider this: one cup of cooked pasta has less than 200 calories; is cholesterol-free, low in fat and sodium, and a good source of thiamin, iron, riboflavin, niacin, and folic acid; and provides 2 grams of dietary fiber and 7 grams of protein.
-
20
Besides, its cheap and I like it.
