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butter chicken breast halves chicken flavor cream of mushroom soup milk Cheddar cheese butter onion green bell pepper garlic flour milk chicken Cheddar cheese cream of mushroom soup white wine mushrooms pimiento Parmesan cheese parsley salt pepper
Viewed: 49 - Published at: 2 years agoIngredients
- 1 Tbsp. butter
- 4 boneless chicken breast halves
- 1 (6 oz.) box chicken flavor stuffing mix
- 1 (10 3/4 oz.) can cream of mushroom soup
- 1/2 c. milk
- 1/2 c. shredded Cheddar cheese
- 3 Tbsp. butter or margarine
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 garlic clove, pressed
- 3 Tbsp. all-purpose flour
- 2 c. milk
- 7 oz. spaghetti, cooked
- 3 c. chopped, cooked chicken
- 1 c. (4 oz.) shredded Cheddar cheese, divided
- 1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
- 1/4 c. dry white wine
- 1 (4 oz.) can sliced mushrooms, drained
- 1 (2 oz.) jar diced pimiento, drained
- 1/2 c. grated Parmesan cheese
- 2 Tbsp. chopped, fresh parsley
- 1 tsp. salt
- 1/2 tsp. pepper
Method
- Melt butter in a large skillet over medium heat; add onion, bell pepper and garlic and saut until tender. Stir in flour; cook, stirring constantly, 1 minute. Gradually stir in milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in pasta, chicken, 3/4 cup Cheddar cheese and next 8 ingredients. Spoon into a lightly greased 2-quart baking dish.
