Ingredients

• 1.5lbs boneless skinless chicken breasts, cut into 1 inch cubes
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 (10.75 ounce) cans cream of mushroom
• 1 (5oz) package shredded Parmesan cheese
• 1 cup sour cream
• 1/2 cup water
• 1 cup frozed green peas, thawed
• 12 ounces linguine, cooked and kept warm
• 3/4 cup crushed buttery crackers

Directions

1. eheat oven to 350. Spray a 13×9 inch baking dish with nonstick spray.

2. Sprinkle chicken with salt and pepper.

3. In a large skillet, melt butter over medium heat. Add chicken, onion, and garlic; cook for 6 to 8 minutes or until chicken is cooked through. Add soup, cheese, sour cream, and 1/2 cup water, stirring until combined. Stir in peas. Remove from heat.

4. Add linguine, tossing gently to coat. Spoon mixture into prepared baking dish. Sprinkle with crushed crackers. Bake for 30 to 40 minutes or until hot and bubbly.

Email to a friend | Print this recipe | Back