"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Tetrazinni Recipe

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This recipe for Chicken Tetrazinni, by , is from The Kaylor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tina Bourgeois
Added: Tuesday, January 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 c. chopped chicken
1 c. shredded Parmesan
1 can cream of mushroom soup
1 container refrigerated Alfredo sauce
1 (3 1/2 oz) jar sliced mushrooms, drained
1/2 c. chicken broth
1/4 c. sherry (I use white wine)
1/4 TSR. pepper
7 oz. vermicelli or thin spaghetti, cooked

Directions:
Directions:
Stir together chicken, 1/2 c. Parmesan cheese, and next 6 ingredients; stir in pasta. Spoon mixture into lightly greased 11x7 baking dish. Sprinkle w/remaining 1/2 c. Parmesan cheese.

Bake at 350 for 25 minutes or until throughly heated.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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