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Chicken Tetrazinni Recipe

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This recipe for Chicken Tetrazinni, by , is from The Smith & Stella Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

James Dean Harrelson
Added: Thursday, February 19, 2009


5 chicken breasts, cooked and cubed
1 tbsp. olive oil
1/4 tsp. seasoned salt
1/4 tsp. garlic powder
1/4 tsp. pepper
1 lb Penne pasta
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 c broccoli (chopped)
1 onion (chopped)
1 red bell pepper (chopped)
2 1/4 c chicken broth
1/4 c butter
1/4 c shredded Sharp Cheddar cheese
1/4 c Monterey cheese
1/4 c Parmesan
1 c Italian Bread crumbs

1. Add olive oil, seasoned salt, garlic powder, and pepper to a bag. Put chicken in bag & shake - gets the flavors in the chicken.
2. Cook the penne pasta and drain. Don't over-cook; 7 - 8 minutes is fine. Please note: if you boil the chicken, use the same water for noodles to get extra flavor.
3. Preheat oven to 350.
4. In sauce pan, saute onions & bell pepper for a few minutes.
5. Add soup, broccoli, & broth to the saute mixture and bring to a boil.
6. While waiting on the mixture to boil pour pasta in a 9 x 13 baking dish.
7. Layer with Parmesan cheese, chicken, and soup mixture.
8. Top with remaining cheese and bread crumbs
9. Cook for 25 - 30 minutes




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