To keep pots and pans to a minimum, I first boiled my chicken breasts with a bit of chicken base added to water. I reserved about 2 cups of the chicken broth to use later, added more water and boiled the spaghetti in the same pot of water. After draining the pasta, I prepared the sauce in that same pot. I only needed half the recipe so I used 1 can cream of mushroom soup, my reserved chicken broth and about 1/2 cup sour lite sour cream. I think the sour cream adds more flavor and helps make it creamier. Also, boiling the spaghetti in a broth adds more flavor. I felt like this called for a cracker crumb topping so I added that and used parmesan cheese and Italiam cheese blend for the topping. YUM! Everyone enjoyed this.
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To keep pots and pans to a minimum, I first boiled my chicken breasts with a bit of chicken...