Name: French onion chicken spaghetti
Prep time: 5 min
Cook time: 1 min
Total time: 26 min
Yield: 6
Ingredients: 3 – 4 large boneless skinless Chicken Breasts; 2 Tablespoons of Butter; 2 Tablespoons of Olive oil; 1 package of Lipton’s Onion Soup Mix; 1 cup of Chicken Broth – plus more as needed – see directions; 2 cups of Water – plus more as needed – see directions; 2 Tablespoons of Soy Sauce; 3 Tablespoons of Brown Sugar; 1 teaspoon of minced Garlic; Garlic Salt – to taste; Garlic Powder – to taste; Seasoned Salt – to taste; Seasoned Pepper – to taste; 16 ounces of Spaghetti

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FRENCH ONION CHICKEN SPAGHETTI

Talk about a great twist on an old recipe. This new flavor turned out fabulous, and your family is going to love it. It’s really simple to make, and it’s all done in one dish, so there’s no pots and pans to clean up, and you have a wonderful dinner with great ease.

You can serve this with Green Beans, or a side salad, and add some crusty bread, or soft rolls, and you’ve got a great delicious meal in no time. Keep this one in your favorites!

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HERE’S WHAT YOU NEED TO MAKE FRENCH ONION CHICKEN SPAGHETTI:

3 – 4 large boneless skinless Chicken Breasts
2 Tablespoons of Butter
2 Tablespoons of Olive oil
1 package of Lipton’s Onion Soup Mix
1 cup of Chicken Broth – plus more as needed – see directions
2 cups of Water – plus more as needed – see directions
2 Tablespoons of Soy Sauce
3 Tablespoons of Brown Sugar
1 teaspoon of minced Garlic
Garlic Salt – to taste
Garlic Powder – to taste
Seasoned Salt – to taste
Seasoned Pepper – to taste
16 ounces of Spaghetti

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HERE’S WHAT YOU DO:

In a 9 X 13 dish, add the Butter and Olive Oil, and place the dish in a 350 degree oven. Let the Butter melt in the oven, and stir to blend with the Olive Oil. When Butter is melted, remove to the stove top, or hot mat, and add the Chicken Breasts to the dish and sprinkle with the Garlic Salt, Garlic Powder, Seasoned Salt, and Seasoned Pepper, then sprinkle the Soup mix over the Chicken breasts.

In a bowl, add Soy Sauce, Brown Sugar, minced Garlic and 2 cups of Water, and stir well to blend. Add to the dish and add the Chicken Broth to the dish. Place back in the Oven for about an hour, or until Chicken is done, and well browned. Remove dish from oven, and remove the Cooked Chicken Breasts to a plate, and set aside.

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Add a cup of Water to the dish and stir well. Place the dish back in the oven until the Sauce bubbles. Add the Spaghetti to the dish, and make sure the Spaghetti is covered with the sauce. Add a little more Chicken Broth and Water to the dish, to make sure the Pasta is covered, checking on the Pasta often to make sure it stays covered in Sauce while cooking, and adding a little more Water/Broth when needed, and a splash of the Soy Sauce.

Cook the Pasta in the dish for 10 to 20 minutes, or until slightly tender, or Al dente, stirring frequently. Check the Pasta by removing a couple of the Spaghetti strands/pieces on a small plate and cutting with a fork. If done remove from the oven. Cut Chicken into slices, or Shred with a Fork, and add to the dish, and toss with the Spaghetti. There should be a little of the Sauce left to plate. Serve, and enjoy!

Makes 6 – 8 servings.

French onion chicken spaghetti

Yield: 6

Prep Time: 5 minutes

Cook Time: 1 minute

Additional Time: 20 minutes

Total Time: 26 minutes

Ingredients

3 – 4 large boneless skinless Chicken Breasts
2 Tablespoons of Butter
2 Tablespoons of Olive oil
1 package of Lipton’s Onion Soup Mix
1 cup of Chicken Broth – plus more as needed – see directions
2 cups of Water – plus more as needed – see directions
2 Tablespoons of Soy Sauce
3 Tablespoons of Brown Sugar
1 teaspoon of minced Garlic
Garlic Salt – to taste
Garlic Powder – to taste
Seasoned Salt – to taste
Seasoned Pepper – to taste
16 ounces of Spaghetti

Instructions

In a 9 X 13 dish, add the Butter and Olive Oil, and place the dish in a 350-degree oven. Let the Butter melt in the oven and stir to blend with the Olive Oil.
When Butter is melted, remove to the stove top, or hot mat, and add the Chicken Breasts to the dish and sprinkle with the Garlic Salt, Garlic Powder, Seasoned Salt, and Seasoned Pepper, then sprinkle the Soup mix over the Chicken breasts.
In a bowl, add Soy Sauce, Brown Sugar, minced Garlic and 2 cups of Water, and stir well to blend. Add to the dish, and add the Chicken Broth to the dish. Place back in the Oven for about an hour, or until Chicken is done, and well browned.
Remove dish from oven, and remove the Cooked Chicken Breasts to a plate, and set aside.
Add a cup of Water to the dish and stir well. Place the dish back in the oven until the Sauce bubbles.
Add the Spaghetti to the dish, and make sure the Spaghetti is covered with the sauce. Add a little more Chicken Broth and Water to the dish, to make sure the Pasta is covered, checking on the Pasta often to make sure it stays covered in Sauce while cooking, and adding a little more Water/Broth when needed, and a splash of the Soy Sauce.
Cook the Pasta in the dish for 10 to 20 minutes, or until slightly tender, or Al dente, stirring frequently. Check the Pasta by removing a couple of the Spaghetti strands/pieces on a small plate and cutting with a fork.
If done remove from the oven. Cut Chicken into slices, or Shred with a Fork, and add to the dish, and toss with the Spaghetti. There should be a little of the Sauce left to plate. Serve, and Enjoy!