Categories: chicken, dinner, mushrooms
Ingredients
- 2-3 lbs fresh chicken breasts, cut into bite size pieces
- at least 1 full package of sliced fresh mushrooms
- - reserve the liquid from sautéeing the m'rooms (in butter, of course!)
- 6 tbs real butter, divided
- 1 large jar of pimientos, drained
- 1 can cream of chicken soup
- 1 can evaporated milk ( 1 1/4 cups is what it should be)
- cayenne pepper to taste
- celery salt to taste
- kosher salt to taste
- 1 box thin spaghetti, broken up
- 1 small onion, diced
- 1 generous cup or more of sharp cheddar
- 1/4 cup or more of fresh shredded parmesan
- 1 cup plain breadcrumbs
Directions
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boil spaghetti, drain. toss with some butter. Mix spag. with sautéed m’rooms (reserve liquid and set aside) and drained pimentos. Set noodles aside.
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cook chicken boobs and onions in butter until chicken is no longer pink
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add all seasonings, then add the m’room liquid and stir in the cream of chicken soup until smooth
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slowly add the evap. milk and stir until smooth. continue simmering this sauce for 5 minutes
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put spag mixture into greased (yes, with real butter) 9X13 casserole dish
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pour chicken sauce over the spaghetti
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sprinkle top with your cheddar and parm
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in micro, melt butter and mix with breadcrumbs
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sprinkle crumbs over top of cheese, then sprinkle the top of the crumbs with a bit more shredded fresh parm (b/c it will get toasty and crunchy yum)
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bake uncovered at 350 for 30 minutes