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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Chicken Breasts
5 oz. Spaghetti noodles
2-10 3/4 oz. cans Cream of Chicken Soup (May substitute Cream of Mushroom)
1-1/2 C. Sour Cream
1 heaping tsp. Beau Monde seasoning
1 heaping tsp. Accent seasoning
grated Parmesan cheese
Optional: 3-4 oz. cans mushrooms, drained
Directions:
Directions:
Steam or boil chicken. Cool, remove skin and bones, cut in 1/2-1 inch pieces.
Break noodles in 1 inch pieces, cook in salted water according to pkg. instructions. Drain, rinse well.
If using mushrooms, saute in butter; mix with soup and sour cream. Add soup mixture to noodles and chicken, mix well. Stir in seasonings. Turn into a buttered casserole dish, do not over fill. Sprinkle with Parmesan cheese.
Bake at 350º for 40 minutes.
Personal Notes:
Personal Notes:
This goes well with the cold Carrot Salad recipe. I received this recipe from Lois Hauschild, RN when I worked with her on OB/GYN at Mercy Hospital. Lois served this at a Christmas luncheon she hosted at her home.

 

 

 

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