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    CHICKEN TETRAZZINI

    Designer Showhouse Cookbook


    List of Ingredients


    • 1 chicken, cooked and cut into bite-sized pieces (reserve stock) (Genny used 8 whole chicken breasts)
    • 1 - 10 oz. spaghetti, broken into bite sized pieces and cooked in reserved chicken stock.
    • 1/4 lb. butter
    • 2 T. minced dry onion
    • 2 - 4 oz. cans mushroom stems & pieces
    • 1 can Cream of mushroom soup
    • 1 can Cream of chicken soup
    • 2 C. light cream
    • 1/4 C. sherry (or chicken broth)
    • 2 T. chopped parsley
    • 1 C. Parmesan cheese


    Instructions


    1. Melt butter and saute drained mushrooms & dried onion for about 5 minutes and add chicken. Cover and set aside for 10 minutes.
    2. Add the soups, light cream and sherry. Stir until well mixed.
    3. Add drained spaghetti and chopped parsley.
    4. Pour into buttered 8X12 casserole. Sprinkle Parmesan cheese on top.
    5. Bake uncovered in 350 degrees oven for 20 - 30 minutes or until bubbly and browned on top.
 

 

 

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