Wednesday, April 13, 2011

Baked Chicken Linguine

A little different way to serve up a chicken pasta...creamy and hearty and the french fried onion topping adds a perfect little bit of crunch.


1/2 lb. (1/2 box) linguine
2 tsp. olive oil
1 tsp. Worcestershire sauce
1 cup chopped onion
1 - 8 oz. pkg white mushrooms, chopped
3 cloves garlic, minced
1 bunch fresh spinach, chopped (about 3 loosely-packed cups)
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup mayonnaise
3/4 cup milk
2 tsp. lemon juice
2 cups chopped cooked chicken
1/2 small can (2.8 oz) french fried onions


1. Preheat oven to 375 degrees. Cook linguine according to package directions; drain.

2. Meanwhile, in a large skillet heat olive oil and Worcestershire over medium heat. Add onion, mushrooms, and garlic and cook, stirring occasionally, until onions are tender, about 5-6 minutes. Stir in spinach and cook until just wilted, about 1-2 minutes. Remove from heat.

3. In a large bowl, combine soups, mayo, milk, and lemon juice. Stir in chicken and spinach mixture, then stir in linguine. Pour into a lightly greased 8x8 baking dish.

4. Bake 25 minutes or until heated through and bubbly. Top with french fried onions and cook 5 minutes more.

No comments:


Related Posts with Thumbnails