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Chicken Tetrazinni Recipe

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This recipe for Chicken Tetrazinni is from The Smith & Stella Johnson 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:  
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
Directions:
Directions:
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 350º.
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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