Serves: 9
Total Calories: 334

1/3 cup Parmesan cheese grated
1/4 cup milk
1 egg
2 tablespoons butter or margarine, melted
8 ounces spaghetti thin, cooked and drained
6 chicken breasts skin removed
1/3 cup flour
3 to 5 tablespoons vegetable oil
1/2 cup onion chopped
1/4 pound mushrooms sliced (about 1 1/2 cups)
1 (15 1/2-ounce) jar marinara sauce
4 ounces ham cut in strips (about 1 cup)
1/2 cup chicken broth
1 teaspoon basil dried basil leaves, crushed
1/4 teaspoon oregano
2 tablespoons Parmesan cheese grated

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-inch pieces. Coat chicken with flour, shaking off excess flour.

In a 10-inch skillet over medium-high heat, saute half of the chicken at a time in 2 tablespoons 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 tablespoons Parmesan cheese. Cover with foil. If making ahead, refrigerate up to 24 hours.

Bake, covered, in a preheated 350° oven for 30 to 40 minutes or until hot and bubbly around edges.

Nutritional Facts:

Serves: 9
Total Calories: 334
Calories from Fat: 98

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