Chicken Montego

• 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.

flour, salt, pepper, chicken breasts, shortening, spaghetti, button mushrooms, condensed cream, marjoram, sour cream, peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=902480 (may not work)