INGREDIENTS

  • 8 boneless skinless chicken breasts , cubed
  • 1/2 cup onions , chopped
  • 2 (4ounce)cans sliced mushrooms, drained
  • 1/3 cup margarine
  • 1/3 cup flour
  • 1 tablespoon chicken soup base
  • 4 cups milk
  • 1 (8ounce)package cream cheese , cubed
  • 1/2 teaspoon salt
  • 1 (8ounce)package spaghetti or fettuccine
  • 1/2 cup parmesan cheese , grated
  • 1 teaspoon basil

DIRECTIONS

  1. In a skillet sauté chicken breasts until done.
  2. Chicken breasts can be marinated before cooking with Italian dressing for several hours or overnight. Set aside.
  3. In a large saucepan melt margarine, add onions and sauté a couple of minutes. Stir in flour and salt until smooth, add soup base flavoring and milk, stir and cook until thickened.
  4. Add cream cheese and Parmesan cheese, stir until melted and smooth. Add mushrooms. In another large saucepan cook spaghetti until done, drain.
  5. In a 9 x 13 x 2 inch baking dish, spray with nonstick cooking spray. Pour spaghetti in, layer over the cooked chicken. Pour cream sauce over all. Cover and bake at 350°F about 30 minutes or until hot and bubbly. Serves 8.