| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 3/4 |
lb |
Fresh mushrooms; sliced |
| 2 |
|
Tlbs dry white wine |
| 8 |
|
Skinless; boneless chicken breast halves poached, cut into strips |
| 2 |
cn |
{10 3/4 ounce each} cream of mushroom soup |
| 2 |
c |
Sour cream |
| 1 |
lb |
Spaghetti; cooked & drained |
|
|
Salt & White pepper |
| 1/4 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
I made this last night & it wasnt bad - I halved the recipe, used low-fat
sour cream, left out the lemon juice & wine.. You WILL need a LARGE pan, or
casserole dish however. It is from Ted Giannoulas AKA "The Famous San Diego
Chicken". I got it out of 365 ways to cook chicken.
1. Preheat oven 325.. In large frying pan, melt butter over med. heat. Add
mushrooms and cook until tender - 3-5 mns. Add white wine and lemon juice.
Cook until liquid evaporates.
2. In a large mixing bowl, combime chicken, mushrooms, soup, and sour
cream. Add spaghetti and mix well. season with salt and white pepper to
taste.
3. Arrange in a 13x9x2 inch dish. Top with Parmesan cheese. Bake 30 mns,
until hot and bubbly. Posted to TNT - Prodigy's Recipe Exchange Newsletter
by CPYA82A@prodigy.com ( CELENA B FEILTEAU) on Aug 30, 1997
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