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Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini is from Eagles in the Kitchen, 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:  
8 oz. spaghetti or vemicelli
3 cups chopped cooked chicken
1 cup shredded parmesan cheese
1 (101/2 oz.) can cream of mushroom soup
1 jar alfredo sauce
1 (4 oz.) can mushrooms, drained
1/2 cup dry sherry
Directions:
Directions:
Preheat oven to 350º. Cook pasta according to directions on package. Meanwhile, stir together chicken, 1/2 cup of the parmesan, and the next 6 ingredients. Stir in pasta. Put into lightly greased 11 X 7 " dish. Sprinkle with remaining cheese. Bake for 35 minutes or until bubbly.

Options: Add peas and prosciutto and swap dry white wine for the sherry.
Personal Notes:
Personal Notes:
This recipe can be made a bit lighter by getting the reduced fat soup and alfredo sauce.

 

 

 

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