Ingredients
Units
Scale
- 8 ounces linguine or spaghetti
- 1 tablespoon butter
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 8 ounces white mushrooms sliced or chopped
- 1 green bell pepper diced
- 1 teaspoon seasoned salt or to taste
- freshly ground black pepper to taste
- 1/2 cup white wine (ok to substitute chicken broth)
- 10–12 ounces condensed cream of chicken soup (see note below)
- 1/2 cup milk
- 1/2 cup grated parmesan cheese
- 4 ounces swiss cheese (I use sliced cheese and chop into small pieces.)
Instructions
- Bring a large pot of lightly salted water to a boil. Break noodles into thirds, and cook the minimum recommended cooking time on the package. Drain.
- Preheat oven to 350 degrees F.
- Meanwhile, heat butter in a deep 12″ skillet over medium-high heat. Add chicken, mushrooms, and bell pepper. Sprinkle seasoned salt and pepper over the contents of the skillet. Stir and cook about 5 minutes until the bell pepper is getting tender and chicken is mostly cooked.
- Pour in wine, and continue to simmer 3-5 minutes longer. Stir in soup and milk, and bring to a simmer.
- Reduce heat to medium-low. Stir in parmesan and swiss cheese until melted. Sauce will still be somewhat thin at this point, and that’s OK. Stir in cooked pasta until coated in sauce.
- Spray a 2-quart baking dish with cooking spray. (I used an 11 x 7″ baking dish.) Transfer pasta mixture to the dish, and bake in preheated oven for 30 minutes. Serve warm.
Notes
I like to use Pacific condensed soups because they are all natural and gluten free. If you use a different brand, look for a reduced-sodium version or reduce the amount of seasoned salt in the recipe.
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- Prep Time: 10
- Cook Time: 45