Chicken Montego Recipe

Name: Chicken Montego
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 3 Tbsp. flour; 1 tsp. salt; 1/8 tsp. pepper; 3 large chicken breasts, split; 1/4 c. shortening; 4 oz. spaghetti; 1 (4 oz.) can button mushrooms, drained; 1 can condensed cream of celery soup; 1 tsp. marjoram; 2 c. sour cream; 1 (1 lb.) can peas, drained

Servings: persons

3 Tbsp. flour
1 tsp. salt
1/8 tsp. pepper
3 large chicken breasts, split
1/4 c. shortening
4 oz. spaghetti
1 (4 oz.) can button mushrooms, drained
1 can condensed cream of celery soup
1 tsp. marjoram
2 c. sour cream
1 (1 lb.) can peas, drained

1
Mix flour and seasoning; roll chicken in this mixture.
2
Brown in shortening; remove from pan.
3
While chicken is browning, cook spaghetti.
4
Brown the mushrooms in the skillet in which the chicken was browned.
5
Add soup and marjoram and stir until smooth; add sour cream.
6
Put spaghetti in a shallow casserole; add peas and half the soup mixture; mix lightly.
7
Place chicken breasts on top and cover with the remaining soup mixture.
8
Cover and bake.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 Tbsp. flour, 1 tsp. salt, 1/8 tsp. pepper, 3 large chicken breasts, split, and more.

Yes, Chicken Montego falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Montego

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