"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, September 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. spaghetti or vemicelli
3 cups chopped cooked chicken
1 cup shredded parmesan cheese
1 (101/2 oz.) can cream of mushroom soup
1 jar alfredo sauce
1 (4 oz.) can mushrooms, drained
1/2 cup dry sherry

Directions:
Directions:
Preheat oven to 350. Cook pasta according to directions on package. Meanwhile, stir together chicken, 1/2 cup of the parmesan, and the next 6 ingredients. Stir in pasta. Put into lightly greased 11 X 7 " dish. Sprinkle with remaining cheese. Bake for 35 minutes or until bubbly.

Options: Add peas and prosciutto and swap dry white wine for the sherry.

Personal Notes:
Personal Notes:
This recipe can be made a bit lighter by getting the reduced fat soup and alfredo sauce.

 

 

 

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