Chicken Tetrazinni Recipe
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 This recipe for Chicken Tetrazinni, by robbin walker, is from Katie's Cookbook, May 2009,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: robbin walker
Added: Wednesday, May 6, 2009
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 large boneless chicken breasts
2 stalks of celery cut into ˝ inch pieces
2 large carrots, sliced
3 chicken bouillon cubes (or its powder equivalent)
16 oz. spaghetti or fettuccini noodles
1 stick butter
1 medium onion, chopped
1 pkg. sliced fresh mushrooms
1 T. flour
1 can Cream of Mushroom soup
˝ cup milk
1 can water chestnuts, drained and chopped
1 small can ripe olives, chopped
1 lg. jar of chopped pimentos
1 pound - Velveeta cheese (the kind you buy in the box) - cubed (and although it seems like alot of cheese use the whole pound box)
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Directions: |
Directions:Fill a large Dutch Oven with water (you will use the same water for cooking the noodles) and cook the chicken, celery, carrots and bouillon on high until done. Remove chicken breasts; strain the vegetables and set aside in large bowl. Let chicken cool and tear into bite size pieces. Use this same water for cooking the noodles (according to the pkg. directions) . Drain the noodles, do not rinse, and set aside.
In a large fry pan, melt the butter and sauté the onions and mushrooms until tender. Add the flour, milk, water chestnuts and olives. Add cheese, chicken, veggies, noodles, and sauce and place in a large greased baking casserole.
Season to taste, with salt, pepper and garlic powder.
Cover and bake in a 350 oven for 20 to 30 minutes.
(Note: This can be made ahead and refrigerated before baking. If this is done, baking time will need to be increased to 1 hour. This freezes well!)
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Number Of
Servings: |
Number Of
Servings:8 to 10 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: This is wonderful if you are having lots of company or need a hearty meal that can be made ahead of time. Serve this with a tossed salad and bread and you are good to go!
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