| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
American |
Main dish, American, Chicken |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter or Margarine |
| 1 |
c |
Sliced fresh mushrooms |
| 1/3 |
c |
Chopped leeks |
| 1/4 |
c |
Chopped celery |
| 3 |
tb |
Chopped sweet red pepper |
| 3 |
tb |
Finely chopped fresh parsley |
| 2 |
c |
Cooked spaghetti squash |
| 4 |
|
Boneless chicken breasts, cooked and cut into thin strips |
| 1/4 |
c |
Crushed seasoned croutons |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Seasoned pepper |
| 1/8 |
ts |
Garlic powder |
|
|
Pinch of dried summer savory |
| 1/2 |
c |
Sour cream |
| 2 |
oz |
Shredded swiss cheese (1/2 cup) |
INSTRUCTIONS
Melt butter in a large skillet over medium heat. Add mushrooms and next 4
ingredients. Cook, stirring constantly for 5 mins or until tender.
Add spaghetti squash and next 6 ingredients, cook 4 mins, stirring
constantly.
Stir in sour cream, cook, stirring constantly, just until thoroughly
heated. Remove from heat.
Sprinkle with cheese. Cover and let stand for 1 minute.
To bake, prepare mixture according to directions and spoon into a lightly
greased 1.5 quart casserole dish. Cover and bake at 350 for 20-25 mins.
Posted to MM-Recipes Digest by Pat Connors <nymets@pcweb.net> on Feb 08,
1998
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