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Blanch the chicken breasts, adding a couple tablespoons of the Tuscany dressing and olive oil to the boil for additional flavoring. When done in about 15 minutes, remove the chicken. It should be cooked about a 1/4 of the way from the outside, in. Lay the breasts out on a cutting board. With a sharp knife, slice it diagonally about pinky finger thick small filets. Being careful not to cut yourself!
In a skillet pour some more Tuscany dressing and olive oil. Lay the small filets in the skillet cooking at a medium heat, drizzling dressing turning regularly, not allowing them to burn but to cook through when done. Cover to keep warm. Sprinkle a little Italian seasoning while skillet cooking to add just the right flavor.
Cook spaghetti, drain (do not rinse) - don't worry about it sticking! Take each serving of spaghetti individually, place it in a bowl and pour dressing over it using your hand to gently massage it through releasing any starches that would cause the pasta to stick. Coat the pasta to your liking.
Plating: Place pasta to one side laying the small cooked lightly browned chicken filets on the other side but partially overlaying the pasta. Drape the sliced Roma tomatoes over the chicken, then spread your cheese of choice over the chicken and tomatoes and place plates in a pre-warmed oven just long enough to slightly melt the cheese. Be careful not to brown or burn the cheese. Serve with garlic bread and an nice garden salad with dried cranberries.
By Scott M. from Palm Harbor, FL
This is one of my favorite recipes.
Spray a 9x13 inch glass casserole dish. Preheat oven to 350 degrees F. Pour mixture into the casserole, and level out, then cover with the shredded cheddar. Bake 40 to 45 minutes until heated and cheese is melted.
Enjoy! This is a great family meal and also a winner to make and take to someone who has had surgery and isn't able to cook. Plus when there are leftovers it is even better heated up the next day. I like to make two and freeze one.
Source: This recipe was given to me by a lady my husband worked with years ago. Since then I have added a few of my own touches to it.
By Bobbie from Rockwall, TX
Cook chicken and pick from bones; cut chicken into pieces.
Make gravy with last 3 ingredients mix well together. Cook until thick and stir into chicken/spaghetti mixture.
Place in greased casserole dish. Bake in slow oven (300 degrees F) for 1 1/2 hours. Sprinkle grated cheese on top to add color before baking.
By Robin from Washington, IA
I buy one large roasting chicken and can make 5 meals out of it. Here is one of my favorite recipes.
Add bullion to water and boil pasta to within 2 minutes of doneness. Meanwhile sauté mushrooms and onion in butter. In a bowl mix sour cream, soup, parmesan cheese and chicken, add mushrooms and onions when done. In a 13x9 baking dish add half of the spaghetti, then add half of the sour cream mixture, repeat, and finish with a dusting of parmesan cheese. Bake in a 350 oven for 45 minutes. Enjoy
By Jessica Lagana