Chicken Tetrazzini Recipe
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Category: |
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Ingredients: |
Ingredients: 3 Boneless Breast Chicken (or about 12-15 Chicken Tender Strips)
1 package Linguini pasta (broken into 2-3 inch pieces)
2 cans Cream of Chicken Soup (okay to use low fat kind) don’t dilute with water
2 cup Sour Cream (16 oz.) low fat can be used
1 small package fresh mushrooms (sliced) about 10-12 oz.
2 Tbsp Parmesan cheese
4 oz. shredded Mozzarella cheese
Pinch salt
1 tsp. Garlic powder
Pinch pepper
1 ˝ Tbsp butter
3 Tbsp Olive oil
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Directions: |
Directions:1.Cook pasta according to package directions and set aside
2.Cut chicken in bite size pieces or slice into thin strips (1 inch)
3.Heat pan and add 1 Tbsp Olive oil and ˝ Tbsp butter. Saute sliced mushrooms quickly for 2-3 minutes in high heat (season w/ salt and pepper). Remove and set aside.
4.Using the same pan, add 2 Tbsp Olive oil and 1 Tbsp butter and sauté chicken strips in high heat until lightly brown (about 5-7 min.). Season with salt, pepper and garlic powder and set aside.
5.Mix cream of chicken soup and sour cream in a large bowl. Add cooked chicken, mushroom and 1 Tbsp. parmesan cheese to the mixture. Add cooked pasta. Mix all ingredients together.
6.Butter a 9 x 13 baking dish. Transfer mixture to baking dish and sprinkle with 1 Tbsp Parmesan cheese then top with shredded Mozzarella.
7.Bake for 30-35 min. at 350 degrees
8.Makes about 12 servings. Can be made ahead and frozen. Great with garlic bread and salad.
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