CHICKEN TETRAZZNI

1
monica sherrod

By
@ladybutterfly1

MY FAMILY LOVES THIS DISH EVERY TIME I MAKE IT, IT'S MY FAMILY FAVORITE DISH WHEN U COOK U MUST COOK WITH LOVE IT'S MAKE THE FOOD BETTER. LADY BUTTERFLY

Rating:

★★★★★ 1 vote

Comments:
Serves:
I DOUBLE MY RECIPE WHEN I COOK
Prep:
2 Hr 15 Min
Cook:
1 Hr 15 Min

Ingredients

  • 1 box
    spaghetti
  • 1 can(s)
    cream of chicken soup
  • 1 can(s)
    cream of mushroom soup
  • 1 jar(s)
    alfredo sauce
  • 2 lb
    velveeta cheese
  • 1 can(s)
    rotel chillies
  • 3 lb
    mushrooms
  • 2 lb
    chicken
  • ·
    mix wet ingredient's i melt cheese, cream of mushroom soup, cream of chicken in a non stick pot. let the cheese melt, when melted take the sauce & pour over the spaghetti noodles. put the chicken in, & 1 jar of alfredo sauce.
  • COOK TIME 350 F 1 HOUR

How to Make CHICKEN TETRAZZNI

Step-by-Step

  1. WHEN I'M PREPARING MY CHICKEN, I BOIL MY CHICKEN & ADD MY SEASONING, & I DEBONE MY CHICKEN. WHEN ALL THE INGREDIENT'S ARE DONE I MIX EVERYTHING TOGETHER I ADD THE ALFREDO SAUCE & THE ROTEL CHILLIES LAST. & POUR SOME OF THE JUICE IN TO THE DISH, THIS IS TO KEEP THE CASSEROLE FROM DRYING THE NEXT DAY WHEN REHEATING. I ADD THE ROTEL CHILLIES NOT ONLY FOR A ZING BUT FOR COLOR,& THE ALFREDO SAUCE MOISTURE AS WELL. I PRAY U WILL ENJOY THIS DISH AS MUCH AS ME & MY FAMILY HAVE. MONICA REALIST SHEROD

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