Chicken Tetrazzini
Source of Recipe
by Ginger, from Real Food for Real People
List of Ingredients
6 Servings Cooked Spaghetti
1 Pound Skinless Boneless Chicken Breast -- Cut In 1" Cubes
1 Tsp Oil
1 Lg Chopped Onion
1 C Sliced Mushrooms
1 C Shredded Carrots
1 C Frozen Green Peas
1 Tsp Minced Garlic
1 tsp Worcestershire Sauce
1/2 Tsp Black Pepper
1 Can Cream Of Mushroom Soup
1 Can Cream Of Chicken Soup
1/2 C Milk
1/2 C Parmesan Cheese
1 1/2 C Shredded Cheddar CheeseRecipe
In a large skillet, simmer onion and mushrooms in vegetable oil, stirring occasionally. Add chicken cubes and raise heat to medium, then cook for 3-5 minutes, stirring to prevent burning. Add peas, carrots, Worcestershire sauce and black pepper. Stir well, and continue to cook another 5 minutes.
While mixture is cooking, in a large bowl, mix soups, milk and Parmesan cheese until smooth.
Pour soup mixture into skillet with chicken mixture and stir to blend. Reduce heat to low. Sprinkle cheddar cheese on top of mixture, then cover and cook about 3 minutes.
Serve over cooked spaghetti noodles.
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