| Oh, man. This doesn’t photograph super well, but this dish. It’s good. I’ve mentioned that both of my sons are runners and were on Cross Country and Track while in high school. Luke is twenty-one, Liam is eighteen. Right between them in age and school was Jackson. And Jackson’s mom made a pasta dish that the Cross Country boys looked forward to at every team gathering. As a matter of fact, when Jackson graduated, I asked his mom for the recipe because I knew they’d need it the following year. And, to the shock of no one, there was not a scrap left when they were done. So while I’m certain Jackson’s mom got this recipe from somewhere else, it will always be Sheila’s Pasta to my boys and to me. You really should have it sometime soon. It’s the perfect fall comfort food. Sheila’s Pasta 2 cooked chicken breasts, shredded 12 oz cooked thin spaghetti 2 cans Healthy Request Cream of Chicken soup 1/4 c. chicken broth 16 oz sour cream 1 stick butter, melted 1/4 t. cayenne 1/2 T. Parsley 1/2 t. salt 1/4 t. pepper 1 T Italian Seasoning 1/2 c. Parmesan 2c. shredded cheddar cheese 1/2c. to a cup of bread crumbs (I used closer to 1/2 c.) 1. Preheat oven to 350. Prepare Spaghetti, drain. Shred cooked chicken breasts. (I roast mine in the oven) 2. Melt butter. Mix with soup, broth, sour cream, cayenne, parsley, salt, pepper, Italian seasoning, and Parmesan. Add chicken and cooked spaghetti. 3. Pour into a 9×13 pan, top with shredded cheddar and bread crumbs. Bake for 60 minutes or until bubbly. Delicious! |
