8 skinless, boneless chicken
breasts, cut into bite sized pieces
1 large onion, chopped
1 large can (28 oz.) tomato puree
1/2 lb. fresh mushrooms, sliced (or use
a small can of mushrooms)
2 cloves garlic, minced
1 1/2 tsp. Italian Seasonings
1 lb. spaghetti, cooked and kept in
warm water.
1 (8 oz.) pkg. cream cheese (I use
the 1/3 less fat), room temperature
2 cups ricotta cheese
1/4 cup sour cream
1 Tbsp. parsley
1/2 cup French fried onions, crushed lightly
Brown the chicken in a large skillet sprayed with nonstick
spray. Add the mushrooms and onion and cook until onions are transparent. Stir
often to prevent burning. Add the tomato puree, garlic, and Italian seasonings.
Bring mixture to a boil and then reduce heat. Simmer, uncovered, for 15 to 20
minutes, stirring often.
Drain the spaghetti well. Mix the sour cream with the cream
cheese and the ricotta, blending well. Add the parsley and blend well again.
Put half of the spaghetti in a large, greased dish and cover
evenly with the cheese mixture. Add the second layer of spaghetti and the
chicken, mushroom, onion mixture. Cover with crushed onions and bake for 30 -35
minutes in a 350 degree oven until bubbly.
Lillian:
This dish is so versatile and can be
changed by topping with mozzarella cheese or Ritz crackers mixed with a bit of
melted butter instead of the onions. This freezes well and can be made in two
dishes instead of one large one. This makes a huge amount of spaghetti and I
make it in my large lasagna pan, if I am making it for a group.
Martha:
This is a delicious dish! The
ricotta, cream cheese and sour cream give it a creamy layer that enhances the
taste of the sauce. Now Sis, I'm going
to tell everyone something that I would do if I were making this and was short
on ingredients. I would use a jar of
spaghetti sauce in place of the seasonings and tomato puree. This would also give you the option to add
other flavors depending on the sauce you use.
You can also use linguine instead of the spaghetti which is what I did
just for the heck of it. My testers
loved it!
Food
Tester Carol: A
Pyrex dish with a layer of linguine on the bottom, baked in savory flavors and
mingled with sour cream form the basis for the layers of tastes in this recipe.
The linguine is topped with pieces of chicken breast, a hearty sauce (that is
so good it should be a family secret) and then crowned with crispy tidbits of
French onions lightly browned at the edges. Why are layered dishes like this
such fun, like finding a treasure chest and going through the riches, layer by
layer! This is a must-do recipe and one that can be served with a simple green
salad when friends are invited to dinner.
Tip: When
reheating casseroles, it's best to defrost them in the refrigerator overnight.
If that isn't possible, cover and reheat in a 350°F (175°C) oven, allowing
almost double the baking time. To test for doneness, insert a knife or a wooden
skewer in the center of the food, if it's hot to the touch when removed trust
that it's hot throughout.
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