Who would have thought....

that Jessica Simpson cooks? Well, she does and here is one of her favorites! It comes from one of her parent's church cookbooks and her mom used to make this all the time while she was growing up! I thought it would be perfect for this cold front that blew in! LOL - it's still in the high 80's!!! Now with football on TV, it really puts you in the mood for colder weather and comfort food! And this really fits the bill! And since my oldest requests this all the time, I thought it was time to put in on the blog. So, enjoy :O)

Jessica Simpson's Chicken and Dumpling Casserole

3 rolls of croissant rolls, divided
1 small rotisserie chicken, cubed (we cook a few chicken breasts instead)
1-2 cups frozen mixed veggies (my addition)
1 can of cream of chicken soup
1 can of cream of mushroom soup
1 cup chicken broth
Salt and ground black pepper

Preheat oven to 400ºF. Roll out the cans of croissant sheets and separate into diamond shaped sections. Place a small handful of rotisserie chicken on each diamond, fold dough over and press ends together to create dumplings. Cut up any excess dough into strips. Line a 9x13" baking dish with one layer of dumplings. Toss in the frozen veggies in between all the dumplings. Pour the can of cream of chicken soup over the layer of dumplings, followed by the can of cream of mushroom soup, and then your chicken broth. Place strips in a crisscross pattern on the top of the dumplings and soup mixture, season dish with salt and ground black pepper and bake until the dumplings are tender and cooked through and the top is bubbly and brown, about 30 minutes.

**she does fat free of everything - but I of course took that off!!! ;-)

Chicken Tamale Casserole

Hi all! I know I should've taken a picture of this Chicken Tamale Casserole recipe, but I was soo hungry, I didn't think about it until it was gone...there were NO leftovers here tonight! Being a mexican-food LOVER, I've been wanting to try this recipe. It was soo darn easy and very very yummy! Everyone loved it! The only thing I didn't do was add chiles, and next time I will use a different cornbread mix, Jiffy is a little sweet, and I love Jiffy, but I think this needs a less sweet version. We added guacamole and sour cream to top it off!! ENJOY!!
*Cindy*

A big thanks to Christy's Granny Jordan!!!

I found this great recipe over at Christy Jordan's Southern Plate. It's a classic recipe with a unique twist - an addition of ritz cracker crumbs and potato chips! We were in such hurry that we just served it cold! Wouldn't this be perfect by the pool!?!

Granny Jordan’s Chicken Casserole/Salad

1 cooked, cut up chicken

1/2 cup mayo
1 can cream of chicken soup
2 boiled eggs, cut up
3/4 cup celery, diced
onion, diced (I used half of an onion)
1/3 cup cracker crumbs (I omitted these)
Potato Chips
Ritz crackers
Lettuce

Mix chicken, mayo, soup, eggs, celery, onion, and cracker crumbs in a bowl. Spread into an 8×8 pan. Top with crushed potato chips. Bake at 350 for twenty minutes. Serve hot or cold. If cold, serve over bed of lettuce with Ritz crackers.

New Quiche Recipe...

I got this wonderful recipe from myrecipes, which is from Southern Living - and let me tell you this has "Southern" written all over it!!!!!! The crust is the best part which will remind you of a classic Southern cheese wafer! This is perfect for brunch, or for dinner with soup and salad!

Chicken-Pecan Quiche

1 cup flour
1 cup shredded sharp Cheddar cheese
3/4 cup chopped pecans
1/2 tsp. salt
1/4 tsp. paprika
1/3 cup vegetable oil
1 cup sour cream
1/2 cup chicken broth
1/4 cup mayonnaise
3 large eggs, lightly beaten
2 cups finely chopped cooked chicken
1/2 cup shredded sharp Cheddar cheese
1/4 cup minced onion
3 drops of hot sauce
1/4 cup pecan halves

Combine first 5 ingredients in a medium bowl; stir well. Add oil; stir well. Firmly press mixture in bottom and up sides of a 9-inch deep-dish pie plate. Bake at 350° for 12 minutes. Cool completely. Combine sour cream and next 3 ingredients; stir with a wire whisk until smooth. Stir in chicken, 1/2 cup cheese, onion, and hot sauce. Pour chicken mixture over prepared crust. Arrange pecan halves over chicken mixture. Bake at 350° for 55 minutes or until set. Let stand 10 minutes before serving.

"Jamaican" ME CRAZY!!

I don't know about you guys but we are big chicken eaters around here and I'm ALWAYS trying to find new recipes for it. And let me tell ya this one from myrecipes.com is a keeper!! I wasn't too sure about the allspice, but all the flavors in this was absolutely wonderful. The chopped jalapeno gave it that little extra "POW". Thumbs up all around my table tonight for this one!

Jamaican-Spiced Chicken Thighs

Yield: 4 servings (serving size: 2 chicken thighs)

Ingredients

• 1/4 cup minced red onion
• 1 tablespoon sugar
• 1 tablespoon finely chopped seeded jalapeño pepper
• 2 teaspoons cider vinegar
• 2 teaspoons low-sodium soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground red pepper ( I didn't add this...we don't like spicy around here.)
  
• 8 skinless, boneless chicken thighs (about 1 1/2 pounds)
• Cooking spray

Preparation

1. Combine first 10 ingredients in a large bowl; add chicken, tossing to coat (**I marinated my chicken overnight). Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; cook 6 minutes or until done. FYI...I ended up grilling my chicken out on the grill...to me everything tastes better from the grill!! ;o)

ENJOY!

Tara

All I can say is OMGoodness!!!!

This was soooo delish...as I'm wiping the drool from my chin! You must run to the store, buy all the ingredients and make this ASAP! I snagged this recipe from Carrie over at her blog and it was a HUGE hit at my house! Thanks for sharing such an awesome recipe Carrie!!! LOVED IT!

As you all know by now, I'm not quite the photographer as Kathy and her hubby are! Me and my little Nikon do the best we can. So the pics really don't do this justice!



I had to post a picture of the chicken too since you really couldn't see it underneath all that awesome goodness!!!

Chicken Gyros

Chicken Souvlaki Ingredients
1 pound chicken breast (cut into chunks)
2 cloves garlic (chopped)
1 lemon (juice and zest)
1 tablespoon Greek yogurt
1/4 cup olive oil
1 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper

Tzatziki (Greek Cucumber Salad) Ingredients
1 1/3 (6 ounce) containers Greek yogurt
1 cucumber (peeled, seeded, and shredded, squeezed and drained)
1 tablespoon olive oil
1/2 lemon (juiced)
1/2 tablespoon chopped dill
2 cloves garlic (chopped)
salt and pepper to taste

Gyros Ingredients
4 large pita bread rounds
1 head of lettuce (cut into 1/4 inch slices)
1 red onion (thinly sliced), (I sauteed mine in a little olive oil on the stove)
1 tomato (halved and sliced)

Chicken Souvlaki Directions
Combine all ingredients, skewer the meat, and let meat marinate for 30 minutes to overnight.

Cook on the grill or under a broiler for about 4-5 minutes per side.

Tzatziki (Greek Cucumber Salad) Directions
Stir together yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic until well-combined. Cover and refrigerate for at least one hour for best flavor.

Gyros Directions
To assemble gyros just warm the pitas. Top with Chicken Souvlaki, Tzatziki, diced tomatoes, lettuce, and sliced onions! Then chow down!! YUMMO!!

Let me know if you give it a try!!
Enjoy!

Tara

Winner, winner, Chicken Dinner!!!

I have seen this recipe all over the blog world and finally decided if it was that popular maybe I should give it a try! I'm so glad I did!!! This is total comfort food!!! It really reminds me of chicken noodle soup - perfect for our rainy weather we've been having lately.

I first made it for my MIL, while hubby was in Uganda awhile back. She is so picky and doesn't like to try anything new. She went back for seconds, which is really saying something because not only is she picky - but the skinny lady hardly eats. ;) I was on cloud nine!!! She took the leftovers home and even asked for the recipe!!! Winner, winner, chicken dinner!!! lol... Give it a try - I know you'll love it too!!!

Chicken Pasta

3-4 boneless, skinless chicken breasts

1 pkg. Good Seasonings Italian dressing mix

2 Tbs. butter

2 cans cream of chicken soup

1 cup sour cream

1 large pkg. egg noodles or your favorite pasta

Place chicken in a crockpot (can be frozen or thawed). Cut the butter into tiny squares and sprinkle it around on the chicken. Then sprinkle half the dry dressing mix on top. Cook on low for 2-3 hours until chicken is done, tender and falls apart easily. Shred chicken while in crockpot. Cook the pasta according to the package directions. When draining pasta, reserve the hot pasta water in case you need it to thin the sauce. To the warm crockpot, add the cream of chicken soup and sour cream. Pour in the rest of the dry Italian dressing mix. Stir well. If the sauce still seems thick, you can thin it further with the hot water from the pasta that you have reserved. Heat and stir until bubbly and hot. Serve over your favorite pasta.

* I've seen this recipe a dozen times, with a dozen different names. The one I'm using here came from Gather Round Our Table. No reason really, except that's when I finally caved and decided to give it a try!!! ;) lol...

A HUGE hit at our house...

I just wanna give a BIG high five to Melanie over at My Kitchen Cafe for the awesome Sweet and Sour Chicken recipe. It was such a big hit at my house that it will probably be on our menu rotation for quite a while! You SERIOUSLY need to give this one a try! I promise you won't be disappointed.

Sweet and Sour Chicken

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

Quick, Easy and YUMMY!!!

I got this idea from Jenny over at Picky Palate. I just LOVE all of her recipes! I wanted to try this because we've been needing some simple but tasty recipes and let me tell ya, this one hit the spot! Of course her's turned out way prettier than mine, but I had one little one that was kinda pretty!! ;0) Here is my version:

Bar-b-Que Chicken Pizza Roll-ups

1 can Pillsbury Pizza dough

Ranch dressing

Rotisserie chicken, chopped up with bar-b-que sauce mixed in ( I used Sweet Baby Ray's...our fave around here!)

1 cup cheese ( I used Pizza cheese which has mozzarella, smoked provolone, romano and parmesan)

Ranch dressing and Bar-b-Que for dipping

Preheat oven to 350 degrees. Open the pizza dough and spread out into a rectangle. Drizzle with ranch dressing and spread evenly over the dough. Next add bar-b-que chicken and your cheese of choice evenly over the dough. Starting with the long end of the dough roll it up into a long log. With a sharp knife slice about 1 inch pieces and place onto a greased baking sheet. **HINT** , if you place the cut side up onto the baking sheet they might turn out a little prettier...I didn't notice that until the end! Bake for about 20 minutes until golden brown. Serve with ranch or bar-b-que for dipping.

Tara

New 5 Star "Keeper" in our House!!!

I couldn't believe how much my family enjoyed this recipe! Even my kids!!! They are already wanting it again! It's a must try...

Chicken Piccata

(recipe and image via Ina Garten)

2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs (I used Garlic & Herb from Progresso)
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper. Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures. Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce. For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

* Very good with garlic mashed potatoes, green beans, and crusty bread!!! Yum...

I'm all about easy meals...

especially for the summer when the kids are home. We tend to get busy playing, and don't really want to spend a lot of time in the kitchen. If you are the same, then give this recipe a try. I saw it in a Betty Crocker magazine while standing in line at the grocery store. My whole family really liked it!

Baked Chicken Panzanella

2 cups chopped cooked chicken (I used Tyson chicken strips, cut up)
1 can diced tomatoes with garlic, onion, and oregano, drained
1/4 cup sliced green onions (about 4 medium)
1 pkg. (5 oz) Italian seasoned croutons
1/4 cup Italian dressing
3/4 cup shredded Parmesan cheese
1/4 cup sliced fresh basil leaves (I just sprinkled a little dry basil on)

Heat oven to 350 degrees. In an ungreased 2 quart baking dish, layer chicken, tomatoes, green onions, and croutons. Drizzle with Italian dressing. Cover with foil. Bake 20 minutes. Uncover; top with cheese. Bake about 10 minutes longer or until hot and cheese is melted. Sprinkle with basil.

Something different...

My family and I LOVE Chicken Cordon Bleu. The other day I ran across this recipe on Allrecipes and thought these would be fun to make. They were a big hit at my house and will definitely be on the menu again, real soon!

Chicken Cordon Bleu Bites

16 ounces ground chicken
3/4 cup cooked, diced ham
1 egg
1 cup bread crumbs ( I used Progresso Bread Crumbs - Italian Style)
6 ounces Swiss cheese, cut into 1/2 inch cubes
canola oil for pan-frying

Preheat oven to 350 degrees F (175 degrees C).
Combine the chicken, ham, and egg in a large bowl until well blended. Gradually add bread crumbs until the mixture loses its stickiness and can be easily formed into balls.
Form the chicken mixture around the cheese cubes, forming 2 inch balls. Place on a plate.
Heat 1 1/2 inches of oil in a deep skillet to 350 degrees F (175 degrees C). Fry the balls until the outsides are golden brown, about 4 minutes. Drain on paper towels, and place in baking dish.
Bake in preheated oven until cooked through and cheese is soft, about 20 minutes. Cool briefly before serving.

**Before frying the chicken balls in the oil I rolled them in more bread crumbs to give a outer crunch....YUMMO!

Tara

Chicken Tortellini Bake...

This is a great recipe that I found over at My Kitchen Cafe. The only changes we made were that we added garlic. Excuse the messy photo - I forgot to take the photo beforehand and that's all that was left!!!

Chicken Tortellini Bake

16 ounce package of cheese tortellini
1 tablespoon oil
2 cups (about 2 chicken breasts) chicken cut up into bite size pieces
3 green onions finely chopped, white and green parts
2-4 garlic cloves, minced
2 tablespoons flour
1 cup chicken broth
8 ounces sliced fresh mushrooms
3/4 cup sour cream
2-4 cups shredded Mozzarella cheese

Bring a large pot of water to boil and cook tortellini for 2-3 minutes. Drain and set aside. Heat the oil in a large non-stick skillet over medium heat. Brown the chicken for 1-2 minutes and add the fresh mushrooms, garlic and green onions, cooking until chicken is done and mushrooms are golden brown. Sprinkle flour over mixture and stir to combine. Cook for 1-2 minutes. Add chicken broth and stir until thickened. Mix in sour cream until mixture is creamy and slightly thickened. Spray a 9X13 pan with cooking spray. Pour tortellini in bottom of 9X13 pan. Sprinkle half the cheese over tortellini. Put cooked chicken/sauce mixture on top and sprinkle remaining cheese over the top. Bake covered with tin foil at 350 for 20 minutes, uncover and bake for additional 10-15 minutes until bubbly and golden brown around the edges.

Chicken, Pasta and Alfredo...

Alfredo Sauce

1/2 cup butter
2-4 garlic cloves, minced
2 cups heavy cream
1/4 tsp white pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese
1 box of linguine or other pasta

Cook noodles, and set aside. Melt butter in medium saucepan over medium-low heat. Add the garlic, cream, white pepper, and bring mixture to a simmer. Stir often. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickended and is smooth. When sauce has thickened, add the Mozzarella cheese and stir until smooth. Stir frequently! You can either place pasta on serving plates and spoon sauce over pasta, or I just added it all to the sauce to warm back up and evenly distribute the sauce. Serves: 4-6

Italian Grilled Chicken

Chicken breasts
Zesty Italian Salad Dressing
Juice of a medium lemon

I clean my chicken breasts, and pour enough Zesty Italian dressing to cover it all. Let it marinade in the fridge for as long as I want it. Then in the last 30 minutes, add your lemon juice to the marinade. Then grill it up!!!

*This is how I cook my chicken for fajitas, minus the lemon!! Yummm, the best!!! I thought the lemon would be a nice touch with the pasta - and it was!!!

Tara's Menu and a super YUMMY marinade!!

Well I have not posted a menu in quite a while so I though I'd surprise you all! These are in no particular order...just gonna make them as the days go on! It's summer time so dinners are going to be fast and easy around here! My dinner tonight is going to be grilled pork chops marinating in a garlic, herb and wine marinade made by McCormick. If you ever run into these little packets they are a must try!! I've had this one before but my favorite is the tomato, garlic and basil, which is AWESOME on chicken!!! You can go to www.McCormick.com and see all their products. They are all super yummy!

Other Menu items:
**Chicken nuggets (I make mine with Shake N Bake, Parmesan crusted)
**Fried Ravioli with marinara sauce
**Sloppy Joes
**Meatloaf with mashed potatoes
**Grilled Ham steak: I'll be trying Wal-mart Woman Ham steak from Heidi's blog.
**Tacos: Heidi's Taco Puffs look good too! Maybe I'll try these instead of plain ole crispy tacos?? AWESOME blog Heidi!!!
**Bacon Wrapped Cheesy Chicken...this looks to die for!!

And, that's all I've come up with so far! Wishing everyone a safe and happy summer!!

Italian Herb Chicken

If you love slow cooker recipes...you HAVE to try this one, Italian Herb Chicken!! It's from McCormick...they have the most wonderful slow cooker packages...all you do is add a few ingredients and YUMMO!!! All 3 kiddos and hubby ate it up. With it we had asparagus, but salad and crusty bread would be PERFECT!!!

ENJOY!!

No more take-out...

I have seen this recipe all over the net and I have really wanted to give it a try. I decided to go with Blogchef's recipe, for no other reason than I reallly like his blog!!! ;) lol... His Asian inspired recipes and photos really make me drool!!!;) Funny thing is... I've never been a fan of Chinese food until recently! I must be getting old or something?! This was a wonderful meal and very easy too!!! There is no reason to order out anymore - much better to make at home!!! And with easy recipes like this - there's no reason you can't!

Bourbon Chicken

2lb boneless skinless chicken breasts, or tenders
oil (for frying)
cornstarch (for dusting, optional)
Sauce-
1 garlic clove (minced)
¼ teaspoon ginger
¾ teaspoon crushed red pepper flakes (we used 1/4 tsp)
¼ cup apple juice
1/3 cup light brown sugar
2 tablespoon ketchup
1 tablespoon cider vinegar
½ cup water
1/3 cup soy sauce

Cut chicken breasts into bit sized pieces, then lightly dust with cornstarch. Heat oil in your wok and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside. In a bowl combine all sauce ingredients. Pour into pan and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes. Enjoy!

New Southern Favorite in our House!!!

Supper was late getting on the table tonight, so we took a photo afterwards. I know it looks like a mess, but it was sooo good!!! I got two pretty important phone calls while trying to start supper, so No1here took over. Can anyone guess what that means? He changed the recipe up some!!! It was soo yummy... I was so hungry tonight but I don't think that's why it was so good -- it was just a darn good recipe!!! It came from Southern Plate, before it got tweaked a bit! ;) No1here said this reminded him of his mom's broccoli and rice casserole that we have at Christmas, minus the broccoli of course!!! All I know, is that it is a definite "keeper" in our house!!! Give it a try and let me know what you think.

Cheesy Chicken And Corn Casserole

1 Box Yellow Rice - (I used a 10oz. bag)

1 Stick Margarine - (he only used 6 Tbs. in the rice mixture and 1 Tbs. to brown the chicken in)

1 Tbs. olive oil (for browning the chicken)

1/2 onion, chopped (his addition)

1 Can Cream Of Chicken Soup

1-2 Cups shredded, cooked chicken - (we used 2 breasts, chopped and fried)

1 can Whole Kernel Corn (drained)

1 1/2 Cups Cheddar Cheese

Cook rice according to package directions. Fry your chicken in some butter and olive oil, then set aside. Saute your onion in the same skillet with the chicken bits. Add rice and all other ingredients, except for 1/2 C of cheese, into a bowl and stir until well combined. Spoon into casserole dish and top with remaining cheese. Bake at 350 for about thirty minutes, or until bubbly.

Two Fun Favorites for the Kiddos!!!

Taco Chicken Fingers

3 boneless, skinless chicken breasts
1/2 cup mayonnaise
3 Tbs. milk
3 cups crushed tortilla chips
3 Tbs. mild taco seasoning
garnish: salsa, sour cream, guacamole

Preheat oven to 425 degrees. Cut each chicken breast into 1/2 inch strips. In a large shallow bowl, whisk mayonnaise and milk until blended and smooth. Place tortilla chips in a resealable plastic bag. Using a rolling pin, crush chips into fine crumbs. In another large shallow bowl, toss crushed tortilla chips with taco seasoning; mix well. Toss chicken strips first in mayonnaise mixture, then in crushed tortilla chips. Place on prepared baking sheet - do not overlap. Bake until just browned and chicken is cooked through, 10-12 minutes. Serve with salsa, sour cream, and guacamole. Serves: 8-10



In the background is Potato Slabs, that I found over on Amber's Delectable Delights. These were awesome!!! My entire family devoured them!!!

Great for company...

This is a great dish to take over to a sick friend or when company's coming over! Or just half this recipe if you're making it just for your family.

Tara had a wonderful Tetrazzini recipe that I had years ago, but I can't find my copy anywhere and she lost her cookbook that it was in!!! ughh... So, I had to come up with my own. We had it this weekend and it was divine!!! YUMMMM!!!! Let me know if you give it a try!

Chicken Tetrazzini

16 oz. spaghetti, broken into pieces
1/2 cup butter
1/2 cup all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 cups chicken broth
2 cups heavy cream
1/4 cup sherry
8 oz. sliced fresh mushrooms
1 lg. onion, chopped
3-4 garlic cloves, chopped
4 cups chopped cooked chicken
1 1/2 cups grated Parmesan cheese

Preheat oven to 350 degrees. Lightly grease a 15X10 inch casserole dish. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain. Meanwhile, in a large skillet, cook your chicken breasts in butter/olive oil. Once chicken is golden brown and juices run clear, set aside to cool, then chop. Then saute your onion, mushrooms, and garlic until tender - in the same pan you used for your chicken. Then in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring until smooth. Remove from heat, and gradually stir in chicken broth and cream. Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, diced chicken, mushroom mixture. Taste and add more salt and pepper according to your tastes!!! Then pour it all into the prepared baking dish, and top with Parmesan cheese. Bake for 30 minutes, covered with foil in the preheated oven. Then remove foil and cook another 10 minutes until bubbly and lightly browned. Serves: 8-10