California Chicken And Spaghetti

• 3 lbs chicken, cut up
• 1/2 cup evaporated milk
• 1 cup biscuit mix
• 8 ounces spaghetti
• 1 lb stewed tomatoes
• 1 cup sour cream
• 1/2 cup white wine
• 3 ounces chopped mushrooms
• 1/2 cup finely chopped onion
• 1 garlic clove, minced
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces mozzarella cheese, sliced

1. Dip chicken in milk; coat with biscuit mix.
2. Heat 1/4 inch fat in heavy skillet; add chicken. Cook over medium heat until browned on both sides.
3. Cook spaghetti according to package directions; drain.
4. Combine spaghetti, tomatoes, sour cream, wine, mushrooms, onions, garlic, oregano, salt and pepper; mix well.
5. Turn into shallow greased baking dish; top with chicken and cheese.
6. Bake at 375* for 1 hour or until chicken is tender.

chicken, milk, biscuit mix, spaghetti, tomatoes, sour cream, white wine, mushrooms, onion, garlic, oregano, salt, pepper, mozzarella cheese

Taken from www.food.com/recipe/california-chicken-and-spaghetti-387180 (may not work)