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Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini is from Betty White's Cookbook Vol 2, 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:  
1½ lbs boneless chicken breasts, cut into 1 inch cubes
1/2 tsp salt
1/4 tsp pepper
1/4 cup butter
1 onion, chopped
2 gloves garlic, minced
2 -10¾ oz cans cream of mushroom soup
1 (5oz) package shredded Parmesan
1 cup sour cream
1/2 cup water
1 cup frozen green peas, thawed*
12oz linguine, cooked and kept warm
3/4 cup coarsely crushed round buttery crackers

*maybe broccoli instead of peas
Directions:
Directions:
Preheat oven to 350°F
Spray 13x9 inch baking dish
Sprinkle chicken with salt and pepper.
In large skillet, melt butter over medium heat. Add chicken, onion and garlic, cook 6 to 8 minutes.
Add soup, cheese, sour cream and 1/2 cup water. Stir until combined.
Stir in peas. Remove from heat.

Add linguine, tossing gently to coat.
Spoon into prepared dish.

Sprinkle with crushed crackers.
Bake 30 to 40 minutes until hot and bubbly.
Store in refrigerator up to 1 day, Freezer up to 1 month.
Number Of Servings:
Number Of Servings:
6 to 8 servings

 

 

 

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