|
Preheat oven to 350 degrees F.
Grease a 13 x 9-inch baking dish.
Cook spaghetti until almost al dente (leave the pasta slightly
undercooked as it will cook and soften more in the oven) drain,
rinse under cool water, drain very well again then transfer to a
bowl, then toss with 1/2 cup melted butter.
In a large bowl whisk all the condensed soups with garlic
powder, sour cream, Parmesan cheese, cayenne, black pepper
and seasoned salt until smooth and well combined.
Stir in the mushrooms, chicken, chopped onion and cooked
vermicelli, and toss well (since there is a large amount I use my
hands for mixing).
Season with more salt if desired.
Spoon the mixture into the baking dish.
Sprinkle with more Parmesan cheese (use as much as you like).
Cover with foil and bake 45 minutes.
Uncover sprinkle the top with cheese and continue baking until
thebubbly bubbly.
|
