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This recipe for CHICKEN CACCIATORE, by , is from Grandma's Keepsake Recipe Collection, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Donna Buss


1/2 cup grated parmesan cheese
1/4 cup milk
1 egg
2 Tbls butter, melted
8 oz thin spaghetti, cooked and drained
6 boneless chicken breast halves, skin. Removed
1/3 cup all purpose flour
3 to 5 Tbls vegetable oil
1/2 cup chopped onion
1/4 pound mushrooms, sliced (about 1 1/2 cups)
1 jar (15oz) marinara sauce
4 oz ham, cut in strips (about 1 cup)
1/2 cup chicken broth
1 teaspoon dried basil leaves, crushed
1/4 dried oregano leaves, crushed
2 Tbls grated parmesan cheese

Grease a 2 1//2. Quart casserole.

In a large bowl, beat. 1/3 cup Parmesan cheese, milk, egg and butter or margarine until blended.
Add spaghetti and toss until spaghetti is evenly coated. Spread in casserole; set aside.

Cut chicken into 1” pieces. Coat chicken with flour, shaking off excess flour.

In a 10” skillet over medium high heat, saute half of the chicken at a time in 2 Tbls of the oil until chicken is no longer pink on the inside, using additional oil as needed. Remove chicken and set aside. Reduce heat to medium.

In same skillet, saute’ Onion in remaining 1 tablespoon oil for 1 to 2 minutes or until beginning to brown. Add mushrooms and saute for 1 minute. Add marinara sauce, ham, chicken broth, basil and oregano. Stirring frequently over low heat, cook for. 10. Minutes. Stir in chicken. And spoon over spaghetti mixture. Sprinkle with 2 Tbls parmesan cheese. Bake, covered, in a preheated 350º oven for 30 to 40 minutes or until hot and bubbly around edges.

Personal Notes:
Personal Notes:
One of Brandon’s favourite




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