Chicken Spaghetti Casserole

Ingredients

Steps

1. Melt margarine or butter in Dutch oven or large sauce pan over medium heat. Add mushrooms and cook until tender, stirring occasionally.
2. Stir in flour and cook 1 minute or until smooth and bubbly, stirring constantly.
3. Gradually stir in chicken broth. Cook over medium heat until slightly thick and bubbly, stirring constantly.
4. Remove from heat. Add next 6 ingredients and mix well. Add chicken and spaghetti; toss to combine.
5. Spoon into 9″x13″ baking dish and sprinkle with cheese. Bake for 30 to 35 minutes or until thoroughly heated.
6. Just before serving, sprinkle with chopped fresh parsley.

Notes

Yields 10 servings.

From a printed recipe (VFW (Veterans of Foreign Wars) cookbook page) kept in Rosie Lee’s recipe box.

Part of the card is cut off or missing: Title, ingredient list and oven temperature are missing (not on this cutout — the recipe was split across the cookbook page). Directions themselves are complete.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.