Ingredients
- 1.5lbs boneless skinless chicken breasts, cut into 1 inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 (10.75 ounce) cans cream of mushroom
- 1 (5oz) package shredded Parmesan cheese
- 1 cup sour cream
- 1/2 cup water
- 1 cup frozed green peas, thawed
- 12 ounces linguine, cooked and kept warm
- 3/4 cup crushed buttery crackers
Directions
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eheat oven to 350. Spray a 13×9 inch baking dish with nonstick spray.
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Sprinkle chicken with salt and pepper.
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In a large skillet, melt butter over medium heat. Add chicken, onion, and garlic; cook for 6 to 8 minutes or until chicken is cooked through. Add soup, cheese, sour cream, and 1/2 cup water, stirring until combined. Stir in peas. Remove from heat.
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Add linguine, tossing gently to coat. Spoon mixture into prepared baking dish. Sprinkle with crushed crackers. Bake for 30 to 40 minutes or until hot and bubbly.