Chicken Montego - cooking recipe

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

Preparation

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