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Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini is from The Van Vooren Family Cookbook, 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:  
16 oz spaghetti
16 oz fresh mushrooms, sliced
3 Tbsp butter
1/2 cup dry white wine
6 large boneless skinless chicken breast halves, cooked
2 cans condensed cream of chicken soup(Campbell's healthy Request, 1.75 cans)
16 oz sour cream
1 cup frozen peas, thawed on paper towel
1/4 cup chopped Italian parsley
1 cup grated Parmesan cheese
1/2 cup dried Italian bread crumbs(organic smart chicken and panko bread crumbs)
Directions:
Directions:
Cook chicken and let cool before cutting into bite size pieces. Saute mushrooms in melted butter; add the wine and simmer briefly. Transfer the chicken to a large bowl and add mushrooms, reserving liquid. In a separate bowl, combine the soup, sour cream and mushroom liquid. Break the spaghetti into thirds and cook al dente; drain. Add spaghetti, sauce, peas, and parsley to the chicken mixture. Toss the pasta with the chicken mixture until it is well blended. Transfer the pasta mixture into the buttered oversized casserole dish. Stir the cheese and bread crumbs together in a small bowl. Sprinkle the cheese mixture over the pasta. Bake uncovered at 350º until hot and bubbly, about 30 minutes. 9X 13 baking dish needed.

 

 

 

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