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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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jamie Xouris


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
Sea salt

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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