| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Italian |
Cyberealm, Italian, Casseroles |
4 |
servings |
INGREDIENTS
| 6 |
oz |
Spaghetti |
| 3/4 |
c |
Shredded sharp cheese |
| 12 |
oz |
Ground raw chicken |
| 1 |
c |
Sliced fresh mushrooms |
| 1/2 |
c |
Chopped onion |
| 1 |
tb |
Cooking oil |
| 1 |
tb |
Margarine or butter; melted |
| 1 |
cl |
Garlic; minced |
| 1 |
tb |
Flour |
| 1/2 |
ts |
Pepper |
| 3/4 |
c |
Milk |
| 1/4 |
c |
Sliced pitted ripe olives |
| 1 |
tb |
Parsley; fresh or dried |
| 1 |
tb |
Chopped pimento |
| 2 |
tb |
Fine dry bread crumbs |
| 2 |
tb |
Parmesan cheese |
| 1 |
ts |
Margarine or butter; melted |
INSTRUCTIONS
Break spaghetti in half. cook according to package directions until
just tender. Drain; transfer to a large mixing bowl. Meanwhile, in a
large skillet, cook chicken, mushrooms, onion, and garlic in hot oil
over medium high heat for 3-4 minutes or until chicken is no longer
pink. Add chicken mixture to spaghetti. In a small saucepan, melt 1
tbsp. butter or margarine. Stir in flour and pepper. Add milk all at
once. Cook and stir until thickened and bubbly over medium heat. Cook
and stir one minute more. Add cheese and stir until melted.
Remove from heat, stir in olives, parsley and pimento. Pour over
chicken mixture and toss to coat. Transfer to greased 2 quart baking
dish or casserole. In a small bowl, toss bread crumbs, Parmesan
cheese and 1 tbsp melted margarine or butter. Sprinkle over chicken
mixture. Cover and bake at 375F for 20 minutes, uncover and bake
10-15 minutes more until heated through.
Source: Watertown Daily Times, Watertown, NY
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