Italian Chicken Over Spaghetti Recipe
Ingredients
| Fryer chicken | 3 1/2 Pound | |
| Tomato sauce | 1 15 Ounce | |
| Tomato soup | 1 10 3/4 Ounce, condensed | |
| Milk | 2/3 Cup (16 tbs) | |
| Tomato Paste | 1 6 Ounce | |
| Garlic | 2 Clove (5gm), minced | |
| Dried oregano | 2 Teaspoon, crushed | |
| Dried basil | 1 Teaspoon, crushed | |
| Salt | 1 Dash | |
| Pepper | 1 Dash | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Mozzarella cheese slice | 4 | |
| Hot cooked spaghetti | ||
Directions
Place chicken in a roasting pan.
Combine next 9 ingredients; pour over chicken.
Cover and bake at 375° for 1 hour.
Sprinkle with Parmesan cheese; top with mozzarella slices.
Bake, covered, till chicken is tender, about 10 minutes.
Remove chicken; keep warm.
Blend cheeses remaining in pan into sauce.
Serve chicken and sauce over spaghetti.
Combine next 9 ingredients; pour over chicken.
Cover and bake at 375° for 1 hour.
Sprinkle with Parmesan cheese; top with mozzarella slices.
Bake, covered, till chicken is tender, about 10 minutes.
Remove chicken; keep warm.
Blend cheeses remaining in pan into sauce.
Serve chicken and sauce over spaghetti.
Chef
