can (10-3/4 ounces) condensed cream of mushroom soup
1-1/3
cups French's® French Fried Onions, divided
1-1/4
cups milk
1
cup (4 ounces) shredded Monterey Jack cheese, divided
2
tablespoons minced parsley
1/4
teaspoon dried oregano leaves
1/4
teaspoon garlic powder
4
cups cooked spaghetti (8 ounces uncooked)
2
cups (10 ounces) finely cubed cooked chicken
1
package (10 ounces) frozen peas and carrots, thawed
Prep Time
5 minutes
Cook Time
35 minutes
1. Preheat oven to 350°F. In large bowl, combine soup, 2/3 cup French Fried Onions, milk, 1/2 cup cheese, parsley, oregano and garlic powder. Stir in spaghetti, chicken and vegetables. Pour into lightly greased 2-quart baking dish.
2. Bake, uncovered, 30 minutes or until heated through. Stir. Top with remaining 2/3 cup onions and 1/2 cup cheese. Bake 5 minutes or until onions are golden.
Click here for printable version
