A favorite recipe: CHICKEN SPAGHETTI
4 chicken breasts, seasoned, sauteed in olive oil and cut in small pieces
Deglaze the skillet with 1 cup water
16 oz. Linguine, cooked al dente
1 can Cream of Mushroom Soup
1 cup Hellman's mayonnaise
2 T. prepared mustard
3 T. lemon juice
1 can sliced black olives, drained
Season chicken breasts with garlic powder, cayenne pepper and
sea salt. Brown in skillet with olive oil. Cut in to bite size pieces.
Remove from pan and deglaze with one cup water and save.
Cook Linguine until until tender and drain.
Blend Cream of Mushroom Soup, mayonnaise, mustard, lemon juice and water from deglazed pan. Add chopped chicken, Linguine and black olives. Place in casserole and sprinkle with grated cheese as desired. Bake at 350 until cheese melts and casserole is slightly bubbly. Serves 10+.
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