1-8 oz package spaghetti, cooked
1 cup chicken broth
salt and pepper
4 cups cooked chicken, diced
2 cans cream of chicken soup
3 cups grated Cheddar cheese
Mix all ingredients, then add drained spaghetti. Place in lightly greased baking dish. Bake, covered, 1 hour at 350 degrees.
6 whole chicken breasts
1 stick margarine, melted
2 cans cream of chicken soup
1 carton sour cream
1 cup diced Velveeta cheese
1-12 oz package thin cooked spaghetti
Cook chicken in boiling water until tender. Discard water. Cut into bite sized pieces. Mix chicken, soup, margarine, sour cream and cheese.
Add cooked spaghetti; mix thoroughly. Pour into a 9X13" dish. Bake 1 hour at 350 degrees.
1 1/2 sticks butter
1 chicken bouillon cube
1 teaspoon Greek seasoning
1/4 teaspoon garlic salt
1/4 teaspoon Lawry's seasoning salt
4 chicken breasts
Melt butter in 9X9" glass baking dish. Mix all seasonings into the butter. Place 4 chicken breasts in butter.
Bake at 350 degrees for 30 to 40 minutes, flipping meat one time. Make spaghetti noodles and place butter mixture over noodles and chicken on the side.
4 chicken breasts
1 Teaspoon garlic powder
1 Teaspoon salt
1 Teaspoon pepper
2 Tablespoons olive oil
1 1/2 Cups sun-dried tomatoes, chopped
2 Cups sliced mushrooms
36 oz. bow-tie pasta
1 Qt. heavy cream
1 1/2 Teaspoons minced garlic
1/2 Teaspoon pepper
1 Teaspoon salt
1 Cup grated Parmesan cheese
Cook chicken in olive oil until no longer pink. Stir in garlic powder, salt and pepper; mix well. Stir in sun-dried tomatoes and mushrooms; set aside.
Cook pasta. In separate saucepan, whisk together cream, minced garlic, pepper, salt, and Parmesan cheese over medium heat. Bring to slight boil, then turn heat to low.
Toss pasta with garlic alfredo sauce and add chicken mixture. Garnish with parsley and Parmesan cheese.
Preheat oven to 350 degrees.
2 pounds chicken breasts, cubed
1/2 Teaspoon salt
1/2 Teaspoon pepper
1/4 cup whole wheat flour
3 Tablespoons oil
3 cloves minced garlic
1 Cup chicken broth
1/2 Cup balsamic vinegar
6 Tablespoons brown sugar
1/2 cup broccoli puree
6 Ciabatta rolls
6 large slices of tomato
1/2 Cup grated mozzarella
Sprinkle chicken with salt and pepper. Coat chicken with flour. Warm oil over medium high heat.
Add chicken and garlic. Lower heat to medium and cook 8-10 minutes.
Add chicken broth, vinegar, and brown sugar. Bring to a boil.
Cover and simmer 10-15 minutes. Add puree and cook 2-3 minutes more.
Place rolls on a large baking sheet and top the bottom halves with a tomato slice. Divide chicken among them and sprinkle with mozzarella.
Bake until cheese is melted, 5-7 minutes.