2 1/2 cups cooked diced chicken
8-ounces spaghetti, broken into 2-inch pieces, cooked
2 green onions, thinly sliced
1/2 cup finely chopped green bell peppers
1/2 cup finely chopped red bell peppers
1 cup sliced fresh mushrooms
1-10.5 ounce can cream of chicken soup
*or 1 1/4 cups white sauce (recipe below)
1/2 cup chicken broth
1/2 cup dry vermouth
Salt and pepper - to taste.
1/2 cup shredded Mozzarella cheese
1 cup shredded sharp Cheddar cheese
3/4 cup shredded Parmesan cheese
Combine all ingredients and place in a lightly greased 9" X 13" baking dish. Cover and bake at 350 degrees for 30-45 minutes or until the mixture bubbles. Everything is cooked so all you need to do is allow cheeses to melt and get good and hot.
1 whole chicken cooked long and slow in simmering water, seasoned with celery salt, will give you 2 1/2 cups of tender flavorful chicken.
You can make this recipe in a crock-pot or slow cooker. Place two uncooked whole uncooked chicken breasts and uncooked pasta in the pot. Increase chicken broth to equal two cups. Add all other ingredients except cheese. Cook on low for six hours. Pull tender chicken breasts apart with forks and then stir into the rest of the mixture. Add the cheeses the last hour. Stir cooked mixture and serve hot.
*White (or bechamel) Sauce
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1 cup milk
Melt butter over low heat in a sauce pan. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Gradually whisk in milk. Return to stove top, over medium heat and bring to bubbling boil, stirring constantly. Whisk and stir about one minute and remove from heat.
This recipe is shared October 6-10, 2014
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com
