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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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A wonderful recipe that is great to make when you want a nice change to your dinner menu. Everyone in my house really enjoys this rich and creamy casserole. Ingredients:
2 tablespoons butter |
2 tablespoons olive oil |
6 boneless skinless chicken breasts |
1 cup fine chopped onion |
1/2 cup fine chopped celery |
8 ounces button mushrooms, sliced |
3 garlic cloves, minced |
2 (10 ounce) cans cream of chicken soup |
1 (14 ounce) can chicken broth |
1 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon dried parsley |
1 (15 ounce) can diced tomatoes |
3 -4 cups shredded american cheese |
1/2 cup cream cheese |
6 slices crispy cooked bacon, crumbled |
1/2 lb spaghetti or 1/2 lb linguine, cooked as directed |
3/4-1 cup extra shredded american cheese |
Directions:
1. Heat butter and olive oil on large saute pan. Lightly sprinkle chicken on both sides with garlic powder, pepper and dried parsley. Saute chicken on both sides till golden brown; set aside. In same pan add onion, celery and mushrooms and saute till tender; add garlic and cook 1 minute. Add soups, broth, salt, pepper, parsley and tomatoes. Bring to a simmer. Take off heat and add cheeses and bacon; stir till melted. Add cooked pasta to sauce and toss till sauce completely coats pasta. Grease a 9x13 inch baking pan. Add pasta and sauce to pan. Top pasta with the chicken breasts. Cover with foil. Bake in a 350 degree oven 30-40 minutes. Remove cover and add extra shredded cheese to top of casserole; bake 15 minutes more. Serve with garlic bread.
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