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Made Over Chicken Tetrazzini Recipe

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This recipe for Made Over Chicken Tetrazzini, by , is from HealthPartners Central Lab Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

lisa johnson
Added: Thursday, October 2, 2008


2 big chicken breasts (or 1lb)- Diced
10-12 oz of cooked pasta (your choice of spaghetti or egg noodles)
8oz 1/3 reduced fat cream cheese
heaping 1/4 cup of flour
1 - 14oz can of reduced fat/reduced sodium chicken broth
3 (or more) Tbsp parmesan cheese
1/2 cup (or so) shredded mozzarella cheese
1-2 cups sliced mushrooms
2-3 cups vegtables (I use broccoli, can use peas, carrots ect)- OPTIONAL
1 medium red pepper, chopped - OPTIONAL


Cook pasta to package directions, drain, set a side in (Needs to be at least 2qt round dish) cassarol dish.
In large skillet cook chicken, peppers, & mushrooms until no longer pink. Remove from skillet mix with pasta
& mix in vegtables.

Place cream cheese, flour, & chicken broth in skillet. Cook & stir with wire wisk until boiling. Reduce heat to
medium-low; simmer 5 min stirring frequently. Mix in with pasta chicken mixture.
Stir in 2 tbls of parmesan cheese & mix well. Cover with foil.

Preparation Time:
Preparation Time:
55 minutes
Personal Notes:
Personal Notes:
Preheat oven 350 degrees F & Bake for 30 - 40 mins.
Casserole will be boiling when done. Then top with
1tbls parmesan cheese & mozzarella chesse:
Continue baking uncovered 5 mins. until cheese is melted.
Let cool 5-10 mins. ENJOY!




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