Creamy Mushroom Chicken Spaghetti
Serves: 4-6 people
Prep Time: 5 minutes
Bake/Cook Time: 1 hour
4 tablespoons extra virgin olive oil
3 large chicken breasts, thawed
1 tablespoon creole seasoning
1 package angel hair pasta, broken in half
2 8 oz. cans cream of mushroom soup
2 cups fresh mushrooms, sliced
1 green bell pepper, finely diced
1/2 onion, finely diced
2 cloves garlic, minced
1 1/2 cups sharp cheddar, shredded
Splash half n half
3 tablespoons chicken base
Salt & Pepper, to taste
Preheat oven to 350 degrees.
Slice chicken into small chunks or cubes and place into a bowl. Add creole seasoning and mix well, using hands.
In a large dutch oven over medium high heat, heat 3 tablespoons of olive oil. When it is nice and hot, add chicken and cook just until done, 4-6 minutes. Remove chicken from pan and set aside in another bowl. Put dutch oven back onto heat and add 1 tablespoon olive oil, onions, garlic, bell pepper, and mushrooms. Cook 4-6 minutes or until mushrooms and onions turn golden brown.
Remove from heat, add chicken back in with mushroom/onion mixture, and set aside.
In a large pot filled with water, add chicken base and bring to a boil. Break noodles in half and cook for 3 minutes, then drain.
Toss noodles in with chicken/onion mixture. Add cream of mushroom soup and stir well. Add cheese and half n half, stir well. (This takes a little time because it's a lot!) Sprinkle a little salt & pepper over the top along with a another tiny sprinkling of cheese, because you can. Cover and bake in preheated oven for 45 minutes or until cheese melts and spaghetti is bubbly. Enjoy!!!
Prep Time: 5 minutes
Bake/Cook Time: 1 hour
4 tablespoons extra virgin olive oil
3 large chicken breasts, thawed
1 tablespoon creole seasoning
1 package angel hair pasta, broken in half
2 8 oz. cans cream of mushroom soup
2 cups fresh mushrooms, sliced
1 green bell pepper, finely diced
1/2 onion, finely diced
2 cloves garlic, minced
1 1/2 cups sharp cheddar, shredded
Splash half n half
3 tablespoons chicken base
Salt & Pepper, to taste
Preheat oven to 350 degrees.
Slice chicken into small chunks or cubes and place into a bowl. Add creole seasoning and mix well, using hands.
In a large dutch oven over medium high heat, heat 3 tablespoons of olive oil. When it is nice and hot, add chicken and cook just until done, 4-6 minutes. Remove chicken from pan and set aside in another bowl. Put dutch oven back onto heat and add 1 tablespoon olive oil, onions, garlic, bell pepper, and mushrooms. Cook 4-6 minutes or until mushrooms and onions turn golden brown.
Remove from heat, add chicken back in with mushroom/onion mixture, and set aside.
In a large pot filled with water, add chicken base and bring to a boil. Break noodles in half and cook for 3 minutes, then drain.
Toss noodles in with chicken/onion mixture. Add cream of mushroom soup and stir well. Add cheese and half n half, stir well. (This takes a little time because it's a lot!) Sprinkle a little salt & pepper over the top along with a another tiny sprinkling of cheese, because you can. Cover and bake in preheated oven for 45 minutes or until cheese melts and spaghetti is bubbly. Enjoy!!!
