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MARILYNE BURGESS'S CHICKEN TETRAZZINI Recipe

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This recipe for MARILYNE BURGESS'S CHICKEN TETRAZZINI is from THE TUGGLE&PORTER Family Cookbook Project, 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:  
6 Chicken breasts,cooked and diced 8 Tablespoons butter or margarine 8 Tablespoons flour 4 Cups chicken stock,strained 2 teaspoons powdered mustard 4 teaspoons worcestershire sauce 2 Cans(103/4-ounces each)cream of mushroom soup 4 Cups grated sharp cheese Paprika as desired Parsley as desired
Directions:
Directions:
Cook chicken until tender;cool,dice.Melt btter over low heat;add flour,blend well.Remove from heat and gradually add chicken stock,stirring to mix evenly.Add mustard,sauce,soup,ad cheese.Cook over medium heat until mixture is creamy thick.Add diced chicken,mix and serve over a nest of cooked drained spaghett.Garnish with paprika and parsley.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
old recipes

 

 

 

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