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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini is from The Johnson - Maze Family Cookbook , 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:  
1/4 c. liquid Butter Buds
1 pkg. (7 oz.) spaghetti
1/4 c. flour
2 c. cooked cubed chicken
1/4 tsp. pepper
8 oz. can mushrooms pieces
1 c. chicken broth
2 tbsp. Parmesan cheese
1 c. evaporated skim milk
1/2 c. grated nonfat mozzarella cheese
Directions:
Directions:
Heat oven to 350. Cook and drain spaghetti. Blend liquid Butter Buds, flour and pepper over low heat in a saucepan. Stir and cook until bubbly. Remove from heat. Stir in broth and skim milk. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in spaghetti, chicken and mushrooms. Pour into a 9x11-inch casserole dish that has been sprayed with Pam. Sprinkle with both cheeses and bake uncovered 30 minutes or until bubbly. To brown, place briefly under broiler. Serves 6; Fat: 4.2g; Calories: 223

 

 

 

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