"Those who forget the pasta are condemned to reheat it."--Unknown

CHICKEN TETRAZZINI Recipe

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This recipe for CHICKEN TETRAZZINI, by , is from The Xouris Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jamie Xouris

Category:
Category:

Ingredients:  
Ingredients:  
12 oz pasta (we used gluten free)
2-3 cups cooked chicken, diced
2 cans cream of mushroom soup
1 cup chicken broth
1 cup sour cream
1 cup frozen peas
4-6 sliced white mushrooms
1/4 stick butter
2 cups grated cheddar cheese
Parmesan cheese
Pepper
Sea salt
Paprika

Directions:
Directions:
1- Cook pasta.
2- Meanwhile, melt butter and saute mushrooms until soft.
3- In large bowl mix chicken broth, cream of mushroom soups, sour cream, peas, cooked mushrooms, and shredded cheese, add salt and pepper to taste.
4- Mix in cooked, drained pasta and diced cooked chicken.
5- Separate into 2 greased 8x8 pans.
6- Top with Parmesan cheese and sprinkle with paprika.
7- Cover with plastic wrap and then foil, and freeze.

Bake: Bake covered with foil at 350 for about 1hr, or until bubbly throughout. Take off foil for additional 10-15 minutes.

 

 

 

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