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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

QUICK CHICKEN TETRAZZINI Recipe

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This recipe for QUICK CHICKEN TETRAZZINI is from Grandma's Keepsake Recipe Collection, 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:  
4 Cups of cooked chicken breast or turkey

1/2 Cup butter or margarine

2 Cans cream of chicken soup

1 pkg of fresh mushrooms

1 Pint sour cream

1 pkg thin spaghetti or (I use angel hair)

Parmesan cheese (I use shredded 3 cheese)

Directions:
Directions:
Preheat oven to 350º

1) Cube chicken or turkey into bite size pieces. Sauté mushrooms in butter for about 10 minutes

2) Add chicken or turkey to mushrooms and stir well. Remove from heat and let stand so chicken absorbs the flavour of the mushrooms.

3) Stir in soup (undiluted) and sour cream and mix well

4) read spaghetti in half and cook in boiling salted water n’a-t-il al denté. Drain and mix well into chicken mixture.

5) Pour mixture into well buttered casserole dish and sprinkle with grated cheese (don’t skimp

6) Bake uncovered in 350º oven for 30 minutes or until heated through.

Number Of Servings:
Number Of Servings:
Serves 10
Personal Notes:
Personal Notes:
Flavour improves when this casserole is made ahead

 

 

 

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