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CHICKEN TETRAZZINI Recipe

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This recipe for CHICKEN TETRAZZINI, by , is from OUR FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joanne Volk
Added: Tuesday, March 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3-4 cups chicken or turkey (cut into bite-size pcs.)1 cup half & half
1 1/2 cups chicken broth
3 Tbsp flour
3/4 cup butter
1# mushrooms (sliced)
bread crumbs
3/4 cup grated Parmesan cheese
1 pkg Light & Fluffy noodles or Linguine pasta

Directions:
Directions:
Melt 1/4 cup butter, and sauté mushrooms. Set aside. Melt 1/2 cup butter, add flour and make a roux. (DO NOT BROWN!) Slowly add chicken broth, stirring until thickened. Add half & half, mushrooms, chicken and pasta. Mix well, and place in a 9x13 casserole. Top with Parmesan and breadcrumbs. Drizzle with melted butter, and bake at 350 for 30 to 40 minutes, until bubbly and golden brown.

Personal Notes:
Personal Notes:
This was one of Karen's all-time favorites. I think Turkry Devonshire was number one. Right, Karey?

 

 

 

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