Mamas Italian Chicken Recipes

Steps:

• Preheat oven to 375°. Cook spaghetti according to package directions for al dente. Drain; transfer to a greased 13x9-in. baking dish. Add 2 teaspoons butter and toss to coat. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add mushrooms, onion and green pepper to drippings; cook and stir over medium-high heat 5-7 minutes or until tender. Remove from pan., In same pan, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in broth. Bring to a boil, stirring occasionally; cook and stir 3-5 minutes or until slightly thickened. Add chicken, peas, pimientos and mushroom mixture; heat through, stirring occasionally. Spoon over spaghetti. Sprinkle with bacon and cheese., Bake, uncovered, 25-30 minutes or until golden brown. Let stand 10 minutes before serving.

Steps:

• Pour miremoix and chopped fennel into the bottom of a greased 3 1/2 to 4 1/2 quart slow cooker.
• Place the chicken on top of the vegetables.
• Sprinkle with the salad dressing mix.
• Pour chicken broth over the top.
• Cover and cook on high heat 4-5 hours or low heat 8-10 hours.
• Serve on a nest of buttered noodles, orzo, or creamy risotto.
• Sauce Option: Remove the chicken from the chicken stock and vegetables.
• Pour the mixture into a medium sauce pan and reduce by 2/3.
• Take the remaining mixture and pour it into the food processor and process until smooth and creamy.
• Drizzle over the chicken and noodles.
• Garnish with grated asiago cheese and chopped scallions.