Cooking Directions

• Set the oven to 400°F.  Melt half the butter.  Stir the melted butter and bread crumbs in a small bowl.
• Heat the remaining butter in a 4-quart saucepan over medium heat.  Add the onion and cook for 1 minute.  Add the mushrooms and cook for 5 minutes or until tender, stirring occasionally.  Add the sherry.  Cook for 1 minute, stirring to scrape up the browned bits from the bottom of the saucepan.
• Stir in the soup, milk and Parmesan cheese. Add the chicken, peas and spaghetti and toss to coat. Spoon the chicken mixture into a 13x9x2-inch baking dish.  Sprinkle the bread crumb mixture over the chicken mixture.
• Bake for 25 minutes or until the mixture is hot and bubbling.

Ingredients

• 4 tablespoons butter, melted
• 1 medium onion, chopped (about 1/2 cup)
• 1 package (8 ounces) sliced mushrooms
• 2 tablespoons dry sherry
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 1.5 cups milk
• 0.75 cup grated Parmesan cheese
• 3 cups cubed cooked chicken  or turkey
• 0.5 cup frozen peas
• 8 ounces (1/2 of a 1-pound package) spaghetti, prepared according to package directions (about 4 cups)
• 0.333 cup plain dry bread crumbs