Chicken Mushroom Spaghetti

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 1/2-2 lbs boneless skinless chicken breasts (cut into small strips)
• 2 -3 tablespoons oil (i like to use garlic olive oil)
• 8 ounces mushrooms (sliced or chopped, your choice)
• 1 -2 garlic clove, chopped finely
• 1 -2 small shallot (or you can use a small onion or green onion as you like)
• 1 -2 tablespoon butter (or margarine if you prefer)
• 2 tablespoons wine
• 1 -2 teaspoon lemon juice (depends on your taste)
• 1 (10 1/2 ounce) can cream of mushroom soup (can sub cream of chicken soup)
• 1 cup sour cream (can use low fat if you like)
• 1/2 cup parmesan cheese, grated (split into two 1/4 cups)
• 8 ounces spaghetti noodles (you can use other types of noodles as you like)

Recipe

• 1 preheat oven to 350 degrees. butter a casserole dish.
• 2 first slice or chop your mushrooms and onions, melt butter in saute or fry pan; add mushrooms and onion, get them cooking for a few minutes, uncovered, until they give up some of their juices, then add garlic, lemon juice, wine and let cook down a bit till barely moist and most juices evaporated. this will deepen their flavor.
• 3 remove veggies from pan and set them aside in a big mixing bowl.
• 4 add oil to the same pan, and throw in chicken, brown both sides; this should take about 5-10 minutes depending on your stove and the size of the pieces.
• 5 throw browned chicken pieces on top of mushrooms and onions in the big mixing bowl; add a can of cream of mushroom soup (you can sub with cream of chicken if you like); add sour cream on top.
• 6 in the meantime, you will want to have boiled noodles per package instructions, and drain them (save 1/2-1 cup pasta water).
• 7 add noodles and 1/4 cup parmesan on top of everything else in the mixing bowl and gently mix it all together. if it is really thick, add a little of the pasta water to thin just a bit.
• 8 after mixing it all, put it in a buttered casserole dish (i usually use just a 9x12 rectangle),sprinkle 1/4 cup more of parmesan on top of it all, and cover tightly with alum. foil. bake it in the oven covered for about 35-45 minutes depending on how thick your chicken slices were and the shape of your dish (deeper dishes need time).
• 9 tear foil off for last 5-10 minutes to crisp up the top. once out of oven, let it cool a few minutes before cutting it into serving portions.