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"The belly rules the mind."--Spanish Proverb

Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini is from GET OUTTA MY 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:  
1 lb. (16-oz.) linguine
4 large chicken breasts, cooked and cubed
5 tablespoons butter
8-12 oz. baby bella or button mushrooms, sliced
4 cloves garlic, minced
1/2 cup dry white wine
1 can cream of celery soup
1 can cream of mushroom soup
1 pint sour cream
1/2 cup milk
1 teaspoon salt
1/4 teaspoon pepper
8 oz. cheddar cheese, shredded (about 2 cups)
I
Directions:
Directions:
Break pasta in half then cook in liberally salted water per manufacturer’s instructions for al dente
preparation. Drain well then set aside. We're just breaking it in half to make it easier to work with later.
While pasta is cooking, sauté mushrooms in butter in a large skillet over medium-high heat for 4-5
minutes or until mushrooms start to brown. Add garlic, reduce heat to medium and continue cooking
for 3 minutes. Add wine to mushrooms, stir to deglaze the pan then simmer for 6-8 minutes or until
wine is reduced by about half.
Take a minute to appreciate that beautiful mushroom wine reduction you just made. You go, girl.
Add soups, sour cream, milk, salt and pepper to mushrooms and stir well. Pour mixture into a large
mixing bowl. Add pasta and chicken and stir to combine.
Pour mixture into a greased 13x9 baking dish and cover with cheese. Bake, uncovered, at 350
degrees for 30 minutes or until bubbly and cheese is starts to brown.
Personal Notes:
Personal Notes:
You can omit the mushrooms and use cream of chicken or two cans of cream of celery soup instead of cream of mushroom soup. Also, this is a good way to use leftover Thanksgiving turkey.

 

 

 

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