Ted's Famous Chicken

Submitted by HEP MEP

"Got this out of "365 Ways To Cook Chicken." Ted is the former San Diego Chicken. I usually halve this recipe for us, and it is still plenty! I also layer half the mixture in the dish, lay on the Parmesan, layer the other half and add more Parmesan - just my preference."

 

• Ready In: 50mins
• Ingredients: 11
• Serves: 8

ingredients

• 2 tablespoons butter
• 3⁄4 lb fresh mushrooms, sliced
• 2 tablespoons dry white wine
• 1 teaspoon lemon juice
• 8 boneless skinless chicken breast halves, cut into strips
• 2 (10 1/2 ounce) cans cream of mushroom soup
• 2 cups sour cream
• 1 lb spaghetti, cooked and drained
• salt
• white pepper
• 1⁄4 cup grated parmesan cheese (I use much more)

directions

1. Preheat oven to 325*.
2. In a large frying pan, melt butter over medium heat.
3. Add mushrooms and cook until tender, 3 to 5 minutes.
4. Add white wine and lemon juice.
5. Cook until liquid evaporates In a large mixing bowl, combine chicken, mushrooms.
6. soup and sour cream.
7. Add spaghetti and mix well.
8. Season with salt and white pepper to taste.
9. Arrange in a 9x13 inch baking dish.
10. Top with Parmesan cheese.
11. Bake 30 minutes,until hot and bubbly.

Reviews

[Kittencalrecipezazz]

Hi Meppie, this was a wonderful and easy to put together dinner I made tonight for myself and DH...delicious taste...of coarse I added fresh garlic (lots of it!), in the butter, the sauce was so yummy, we enjoyed it so much. I only had 6 breasts so that is all I used...it was just a perfect amount for two people, I have enough left over for tomorrow's dinner...thanks so much Mep for such a delicious, and easy to make dinner, I will look forward to making this again very soon...:-), KC

 

[Bliss]

This was a little bland to me, and it's between a 3-4 as written (and I followed the ingredients precisely as written), but I'm going to give it a 4*. You do need to saute the chicken with the mushrooms. I think when I make it again, I will either add garlic, onions or both, and probably some thyme. I used a little extra parmesan as MEP recommended. I think the next time I will use even more. This will be dinner for a few days, with some being frozen. Easy, quick and absolutely one I'll make again with some tweaking.

 

[Del Seagrove]

I tend to use a LOT of lemon juice, especially if using 'Lite' or 'non-fat' Sour Cream.