Tasty Tuesday: Basil Cream Chicken

Basil Cream Chicken
Source: Arlene Bontrager
4 boneless, skinless chicken breasts, cubed
½ c. onions, chopped
2 (4 oz.) cans sliced mushrooms, drained
1/3 c. margarine
1/3 c. flour
1 Tbsp. chicken soup base flavoring
4 c. milk
1 (8 oz.) pkg. cream cheese, cubed
½ tsp. salt
1 (8 oz.) pkg. spaghetti or fettucini
½ c. Parmesan cheese, grated
1 tsp. basil
In a skillet, sauté chicken breasts until done. (For better taste, marinate the breasts before cooking Italian dressing for several hours or overnight.) Set aside. In a large saucepan, melt margarine; add onions and sauté a couple of minutes. Stir in flour and salt until smooth. Add soup base flavoring and milk, stirring and cooking until thickened. Add cream cheese and Parmesan cheese, stirring until melted and smooth. Add basil and mushrooms. In another large saucepan, cook spaghetti until done; drain. In a 9×13-in baking dish, spray with nonstick cooking spray. Pour in spaghetti, layering over the cooked chicken. Pour cream sauce over all. Cover and bake at 350­° F for 30 minutes.
**I may also try to serve the sauce directly plated on top of the cooked spaghetti and skip the oven all together.

~~Angie @ www.mothersapronstrings.com~~


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