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Chicken Montego

Chicken Montego

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Ingredients
  

  • 3 T. flour
  • 1 t. salt
  • 1/8 t. pepper
  • 3 large chicken breasts split
  • ΒΌ C. shortening
  • 4 ounces spaghetti Twists or elbow macaroni
  • 1 can of button mushrooms drained
  • 1 can cream of celery soup
  • 1 t. marjoram
  • 2 cups sour cream
  • 1 can 16 ounces peas, drained
  • Paprika

Instructions
 

  • Mix flour and seasonings; roll chicken in mixture. Brown in shortening; remove from pan. Brown mushrooms in the same skillet.
  • Cook spaghetti, rice, or pasta, while chicken is browning.
  • Add soup and marjoram and stir until smooth.
  • Add Sour cream.
  • Add cooked spaghetti to a shallow casserole dish; add peas; and half the soup mixture; mix lightly.
  • Place chicken breasts on top and cover with the remaining soup mixture.
  • Cover & bake at 350 degrees F for 45 minutes.
  • Remove cover and bake 15 minutes longer.
  • Sprinkle chicken with paprika and serve.

Notes

Going to use fresh button mushrooms instead of the canned ones when I make this next time.