chicken tetrazini
Barb and Sandy both had recipes for this that I remember eatimg snd Sandy made when the boys were young. Here's what I made...
prep time
cook time
method
Bake
yield
Ingredients
- 1 pound fettuccine pasta, cooked al dente
- 3 cans (see notes) cream of chicken soup
- 2 cups sour cream
- 6 boneless skinless chicken breasts
- 1 cup shredded parmesan, heaping cup
- 6 ounces sliced mushrooms
- fresh ground pepper to taste
- 1/2 cup shredded parmesan for top
How To Make chicken tetrazini
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Step 1Cook chicken, rather large pieces, cool, break apart. Break fettuccine noodles in half, boil al dente, drain. Drain mushrooms.
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Step 2In large bowl, put mixture of soups and sour cream (note: can use cream of mushroom soup, I didn't have any so used the cream of chicken instead). Add chicke and mushrooms and some pepper. Mix together well. Add fettuccine and parmesan. Mix well.
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Step 3Put into well buttered 9x13. Bake at 350 degrees until bubbly and heated through. Let set 5 minutes or so then serve. Could take between 30-45 minutes baking, check after 30.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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