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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini is from TPT Cooks: Hotdishes & Casseroles, 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:  
4 large boneless chicken breasts
1 (32 ounce) container low-salt chicken broth
6 tablespoons butter
2 medium onions, chopped
12 ounces fresh button mushrooms, sliced
1 (8 ounce) package uncooked thin spaghetti
2 cups sour cream
2 (10 3/4 ounce) cans condensed cream of mushroom soup
2-4 tablespoons dry sherry
salt and pepper to taste
1/2 cup grated Parmigiano-Reggiano cheese
Directions:
Directions:
Poach chicken breasts in chicken broth for 30 to 35 minutes. Remove from heat and cool chicken in the broth. When cool enough to handle, remove chicken and cut into 1-inch pieces. Set aside. (Save the broth to make soup.)

Preheat oven to 350º. In medium skillet, melt butter. Add onion and cook, stirring frequently, until onion begins to wilt. Add mushrooms; season with salt and pepper. Cook until mushrooms are tender.

While vegetables are cooking, bring a large pot of water to a boil. Add 1 tablespoon salt to water. Add spaghetti and cook until almost tender.

In large bowl, combine sour cream, mushroom soup and dry sherry to your taste. (If you don't want to use sherry, substitute the same amount of chicken broth.) Stir in chicken, vegetables and spaghetti; toss gently to mix.

Pour into a buttered 2 1/2-quart casserole; sprinkle grated cheese evenly over the top. Bake for 25 minutes or until heated through and cheese is melted.

 

 

 

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