California Chicken and Spaghetti |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This one is from the University Women's Cookbook. When I made this I put the cheese on top of the pasta and the chicken on top the cheese. It took only 40 minutes in my oven to cook. I took the chicken and put that on a platter and mixed the spaghetti really good with the melted cheese. I thought this dish turned out pretty good! :) Ingredients:
3 lbs chicken, cut up |
1/2 cup evaporated milk |
1 cup biscuit mix |
8 ounces spaghetti |
1 lb stewed tomatoes |
1 cup sour cream |
1/2 cup white wine |
3 ounces chopped mushrooms |
1/2 cup finely chopped onion |
1 garlic clove, minced |
1/2 teaspoon oregano |
1/2 teaspoon salt |
1/4 teaspoon pepper |
8 ounces mozzarella cheese, sliced |
Directions:
1. Dip chicken in milk; coat with biscuit mix.
2. Heat 1/4 inch fat in heavy skillet; add chicken. Cook over medium heat until browned on both sides.
3. Cook spaghetti according to package directions; drain.
4. Combine spaghetti, tomatoes, sour cream, wine, mushrooms, onions, garlic, oregano, salt and pepper; mix well.
5. Turn into shallow greased baking dish; top with chicken and cheese.
6. Bake at 375* for 1 hour or until chicken is tender.
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