Ingredients

  • freshly ground black pepper, to taste
  • 1 tablespoon butter
  • 10-12 ounces condensed cream of chicken soup, (see note below)
  • 1 green bell pepper, diced
  • 8 ounces linguine or spaghetti
  • 1/2 cup milk
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon seasoned salt, or to taste
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 4 ounces swiss cheese, (I use sliced cheese and chop into small pieces.)
  • 8 ounces white mushrooms, sliced or chopped
  • 1/2 cup white wine, (ok to substitute chicken broth)

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • 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.
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Step 2

  • Drain. Preheat oven to 350 degrees F. Meanwhile, heat butter in a deep 12" skillet over medium-high heat.
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Step 3

  • Add chicken, mushrooms, and bell pepper.
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Step 4

  • 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.
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  • Length: 5 minutes

Step 5

  • 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.)
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  • Length: 5 minutes

Step 6

  • Transfer pasta mixture to the dish, and bake in preheated oven for 30 minutes.
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  • Length: 30 minutes

Step 7

  • Serve warm.