How to make it

  • Begin by slicing mushrooms and set aside.
  • Wash the chicken breasts well.
  • Place chicken breats and stock in large pot and boil for about 20 mins or until cooked thoroughly.
  • Start water for spaghetti (approx. 10 mins to boil).
  • Set chicken aside to cool.
  • Be sure to keep 3 cups of chicken broth for sauce (add later).
  • In large sauce pan, melt one Tbsp. of butter and saute mushrooms for about 5 mins or until tender, do not over cook; drain excess juice and set aside.
  • Boil pasta (approx. 10 mins.).
  • Preheat oven at 350 degrees.
  • On a medium heat, melt remaining butter in sauce pan.
  • Add Wondra, stir well, and bring to slight boil.
  • Quickly add chicken broth and boil until sauce begins to thicken.
  • Add wine and boil for 1-2 mins more.
  • Lower heat, add the heaving whipping cream and mushrooms; simmer on low for about 5 mins.
  • Check seasoning. feel free to add a pinch or two of parmasean to your tastes.
  • Drain pasta and place in a 13"x9" deep caserole dish; spread evenly.
  • Sprinkle parmasean over pasta.
  • Chop cooled chicken breast and place over pasta.
  • Pour sauce evenly over bed of pasta and chicken.
  • Lightly sprinkle breadcrumbs over top.
  • Bake, uncovered, at 350 degrees for about 15 mins or until bubbly.
  • Cool for 5 mins. before serving
  • Makes 4-6 servings

Reviews & Comments 5

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  • laurakaay 11 years ago
    I've gotta save this one, I can't wait to try it! Thanks for posting!
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  • mandy09 11 years ago
    sounds SO yummy....def gona try it :)
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  • cookingforfun 11 years ago
    Outstanding, thanks
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  • yummymommy 12 years ago
    Holy cow - I just made this tonight and it is DELISH! Thanks!
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  • debra47 12 years ago
    I've actually never made this classic dish. Recipe sounds delicious!
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