Friday, July 29, 2011

Chicken Tetrazzini

This is one of my family's favorite recipes.  It makes me so happy when I find a meal that all 3 of my kids will eat.

  • 3T margarine
  • 1 medium onion, chopped
  • 2C cooked chicken, cubed
  • 6oz uncooked spaghetti
  • 1t salt
  • 1/4t pepper
  • 1can cream of chicken soup (Campbell's Heart Healthy)
  • 2 1/2c chicken broth (Swanson's)
  • 2c fresh mushrooms, sliced
  • 1/2c grated Parmesan cheese
  • paprika to taste
Melt margarine in a skillet.  Add celery & onion & cook until vegetables are clear.  Layer chicken over the vegetables.  Layer dry spaghetti over the chicken.  Spaghetti can be broken into smaller pieces or most types of pasta can be used.  

Add salt, pepper, cream of chicken soup & chicken broth, making sure spaghetti is moistened.  Layer on the mushrooms & parmesan cheese.  Sprinkle paprika over top of all ingredients.

I add extra mushrooms.  It may look like a lot but once they cook down
it doesn't look like too much.

Cover & simmer for 20 mins.  

*Note:  Make sure you don't boil it.  If you do, the cheese will sink to the bottom & make a burn layer underneath.*

Serve with additional Parmesan cheese.

Recipe from the kitchen of Stephanie Turner

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