• 8 oz uncooked spaghetti, broken in half
  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion (1 medium)
  • 1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup 
  • 1/2 cup half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups chopped deli rotisserie chicken or cubed cooked turkey

  • 1/3 cup shredded Parmesan cheese
  • 1/3 cup Progresso™ Italian style panko crispy bread crumbs


1 _ Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.

2 _ Cook and drain spaghetti as directed on package; set aside. In 12-inch skillet, heat oil over medium-high heat until hot. Cook onion in oil 2 to 3 minutes, stirring frequently, until almost tender. Stir in soup, half-and-half, salt and pepper; heat to boiling. Stir in chicken and cooked spaghetti. Pour mixture into baking dish.

3 _ Cover with foil; bake 20 minutes. In small bowl, mix Topping ingredients; sprinkle over pasta mixture. Bake uncovered about 10 minutes longer or until bubbly around edges and center is hot.