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Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini, by , is from Southern Cooking from A Northern Girl, 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!

Angel Vivian


3 boneless skinless chicken breast, cubed
12 oz vermicelli
48 oz chicken broth
1 can cream of mushroom soup
1 can cream of chicken chicken soup
1 tsp garlic powder
tsp onion powder
tsp salt
1 C parmesan cheese split in half

1. Butter a 9x13 casserole dish.

2. Boil chicken stock; cook pasta in it. Let set.

3. Combine the soups, seasonings, and half of the parmesan cheese.

4. Put half of the pasta in the bottom of the baking dish; then layer half the chicken soup mixture; repeat.

5. Top with the remaining cheese. Cover with foil and bake at 375 for 45 minutes. Remove foil and continue baking until
it bubbles on sides and in the middle.




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