Spaghetti Squash And Chicken Skillet Casserol Recipe - Cooking Index
Spaghetti Squash And Chicken Skillet Casserol Recipe - Cooking Index
| 3 tablespoons | Butter or margarine | |
| 1 cup | Sliced fresh mushrooms | |
| 1/3 cup | Chopped leeks | |
| 1/4 cup | Chopped celery | |
| 3 tablespoons | Chopped sweet red pepper | |
| 3 tablespoons | Finely chopped fresh parsley | |
| 2 cups | Cooked spaghetti squash | |
| 4 | Boneless chicken breasts - cooked and cut into |
1/4 cup crushed seasoned croutons
1/4 teaspoon salt
1/4 teaspoon seasoned pepper
1/8 teaspoon garlic powder
1 pinch dried summer savory
1/2 cup sour cream
2 ounces shredded swiss cheese -- (1/2 cup)
Melt butter in a large skillet over medium heat. Add mushrooms and next 4 ingredients. Cook, stirring constantly for 5 mins or until tender.
Add spaghetti squash and next 6 ingredients, cook 4 mins, stirring constantly.
Stir in sour cream, cook, stirring constantly, just until thoroughly heated. Remove from heat.
Sprinkle with cheese. Cover and let stand for 1 minute.
To bake, prepare mixture according to directions and spoon into a lightly greased 1.5 quart casserole dish. Cover and bake at 350 for 20-25 mins.
Source:
A CampbellŪ Cookbook, Cooking With Soup
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