An easy meal and very yummy. Pork, chicken or stew beef can be used.

Bertolli, Ragu or Classico Alfredo Sauce (14 to 16 oz jar)

Swanson 10.5 oz Chicken a la King (can)

4 to 6 Chicken Thighs

3 to 4 pats Dairy Butter

Salt and Pepper to taste

Cooked and drained Spaghetti Noodles

Parmesan or Romano Cheese

A handful of Shredded Mozzarella (optional)

Boil the noodles al-dente. Keep the cooked noodles in cold water until ready to use. Use the amount of noodles needed for the amount of people you're feeding.

Heat oven to 375°f.

Sprinkle salt and pepper on the raw chicken (or pork). Lightly brown the chicken thighs in butter, can also use a little oil instead. Butter-browning elevates it from good to extra delicious. Lightly brown them to crisp the skin. It cooks fully in the oven.

Drain the noodles in a colander and set aside. Noodles can be tossed in chopped garlic, parsley and olive oil, if you want.

Butter the insides of a large casserole dish or roasting pan. Or spray with butter flavored oil spray.

Once the noodles are drained, put them in the buttered pan, spread the noodles evenly in pan.

Mix the can of chicken a la king sauce with the alfredo sauce well, set aside.

Sprinkle some parmesan or romano cheese over the noodles. Can also sprinkle on a little shredded mozzarella.

Spoon about 1/2 the sauce mixture over the noodles, lay the butter-browned chicken over the noodles and pour on the rest of the sauce, getting it on everything. Put butter pats across the top. Give it another shake of parmesan or romano cheese.

Pop this in the oven for 30 minutes (as the meat is already partially cooked), and bake until it's bubbly and toasty.

Let it cool for about 10 minutes before serving. The meats reabsorb their juices, and the noodles take up some of the sauce.

If you want more sauce, then double either the alfredo or a la king sauce, or add one can of evaporated milk to stretch it further. We often did it that way, (1 can evaporated milk mixed with 1 can a la king, and 1 jar alfredo sauce).

When I've made this with pork, I used thickly sliced pork sirloin chops, or endcut pork chops, or thick pork blade steaks that were cut into smaller serving portions. Butter-brown them first as with the chicken.

Cheese can be omitted, but it always tasted best to use a romano-parmesan blend if nothing else.

I've made this with mushrooms added before, and it was very delicious.

Use any type of pasta you prefer.