Chicken And Stuffing Skillet

• 1 Tbsp. butter
• 4 boneless chicken breast halves
• 1 (6 oz.) box chicken flavor stuffing mix
• 1 (10 3/4 oz.) can cream of mushroom soup
• 1/2 c. milk
• 1/2 c. shredded Cheddar cheese
• 3 Tbsp. butter or margarine
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 garlic clove, pressed
• 3 Tbsp. all-purpose flour
• 2 c. milk
• 7 oz. spaghetti, cooked
• 3 c. chopped, cooked chicken
• 1 c. (4 oz.) shredded Cheddar cheese, divided
• 1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
• 1/4 c. dry white wine
• 1 (4 oz.) can sliced mushrooms, drained
• 1 (2 oz.) jar diced pimiento, drained
• 1/2 c. grated Parmesan cheese
• 2 Tbsp. chopped, fresh parsley
• 1 tsp. salt
• 1/2 tsp. pepper

1. Melt butter in a large skillet over medium heat; add onion, bell pepper and garlic and saut until tender. Stir in flour; cook, stirring constantly, 1 minute. Gradually stir in milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in pasta, chicken, 3/4 cup Cheddar cheese and next 8 ingredients. Spoon into a lightly greased 2-quart baking dish.

butter, chicken breast halves, chicken flavor, cream of mushroom soup, milk, cheddar cheese, butter, onion, green bell pepper, garlic, flour, milk, chicken, cheddar cheese, cream of mushroom soup, white wine, mushrooms, pimiento, parmesan cheese, parsley, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=8146 (may not work)