"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini, by , is from The Sarah and Bradley Kilborn Family 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!

Barbie Ricke


1 8 ounce box thin spaghetti
½ cup butter, melted
(2) 4 ounce can sliced mushrooms (optional… I think Bradley doesn’t care for mushrooms!)
2 cans cream of chicken soup (Campbell’s healthy request)
4 large boneless/skinless chicken breasts
2 cups sour cream (low fat)
Parmesan cheese

Boil chicken breasts in water until they easily pull apart with fork (takes awhile!)
Remove chicken breasts, saving water to cook spaghetti.
Cook spaghetti noodles according to package directions (al dente).
While spaghetti is cooking, pull chicken apart.
Drain spaghetti and toss with chicken.
Add all other ingredients (except Parmesan cheese) and mix.
Pour into 9x12 pan.
Sprinkle Parmesan on top.

Bake in 300 degree oven for 40 minutes.

Personal Notes:
Personal Notes:
“This comfort chicken casserole recipe is loved by all of Bradley’s Ricke cousins and family friends!” – Barbie




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