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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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The initial recipe made food for 8, but I scaled it in half for 2 of us and leftovers. I like to use a Scarborough fair array of spices on the chicken and bake it before continuing with the recipe. If you do that, make sure you bake the chicken for 20-25 minutes. Ingredients:
1/4 cup crushed ritz cracker |
1 tablespoon margarine |
1/2 cup parmesan cheese, divided |
1/4 cup chopped onion |
1/8 cup flour |
1 dash salt |
1 dash pepper |
7 ounces chicken broth (half a can) |
6 ounces nestle carnation evaporated milk (half a can) |
1 cup cooked chicken |
1 (4 ounce) can sliced mushrooms |
1/2 cup frozen peas |
4 ounces cooked spaghetti |
Directions:
1. Combine crushed Ritz crackers with 1/4 cup parmesan cheese. Set aside.
2. Melt butter in medium saucepan over medium heat.
3. Add onion; cook, stirring occasionally for 1-2 minutes or until tender.
4. Stir in flour, salt & pepper; cook, stirring constantly for 1 minute.
5. Remove from heat, gradually stir in broth.
6. Return to heat, bring to boil over medium heat, stirring constantly.
7. Stir in evaporated milk and remaining cheese.
8. Remove from heat. Stir in chicken, mushrooms, and peas.
9. Combine pasta and chicken mixture and pour into a baking dish. Sprinkle with bread crumb topping.
10. Bake at 350 for 20-25 minutes.
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