Chicken Spaghetti with Cheese Dip Recipe

Ingredients

1 (4 ounce) can refrigerated biscuit dough

1/2 cup butter, softened

1 teaspoon garlic powder

1 teaspoon dried parsley

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

6 cloves garlic, peeled and crushed

1 1/2 tablespoons olive oil

2 large potatoes, peeled and cubed

1/2 cup shredded mozzarella cheese

1/2 cup shredded Cheddar cheese

2 tablespoons lemon juice

1 teaspoon paprika

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x9 inch baking dish pans.

Sift together the flour, baking powder, baking soda and salt. Set aside.

In a saucepan, combine the butter, garlic powder, parsley, basil, oregano, thyme, garlic powder, olive oil, potatoes, cheese, cheese, lemon juice, paprika and pepper. Mix well.

Gently toss chicken, bread cubes, mozzarella cheese, Cheddar cheese, lemon juice, and paprika together in a 9x13 inch baking dish. Top with remaining bread cubes. Place on prepared baking sheet.

Bake at 325 degrees F (165 degrees C) for 45 minutes. Let rest for 10 minutes in oven. Remove bread cubes. Drain off liquid from chicken.

Comments

Maraam ann Lacht writes:

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This recipe is excellent--very easy and quick to prepare. Even my husband who dislikes casseroles thought it was a winner. Although it can be made into loaves, I found that placing the balsamic on the upside down cone shaped crust significantly cut the cooking time. (I tested it by placing the balsamic on a sheet pan and then removing the pan and looking for the right spot to place the balsamic up against.) I found that by carefully placing the balsamic down the sides, and then at the top, I could seat about 1/2 a bun against the rim of the casserole. (Recipe has changed little bit from previous version, just eyeballing it, and I cut WAY back on the amount of butter called for, just a person

Chicken Spaghetti with Cheese Dip Recipe

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