chicken tetrazini
(2 ratings)
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A favorite at my table and this makes a large casserole. The sliced almonds on the top are a nice touch. I have made this without and I prefer them. Hope you enjoy as much as my family and friends do.
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(2 ratings)
Ingredients For chicken tetrazini
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2split chicken breast
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12 ozthin spaghetti
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1 bunchgreen onion-sliced
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1/2 cupcelery-chopped
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1bell pepper-chopped
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1 cupsliced mushrooms
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2 canscream of mushroom soup
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1- 4 ozjar pimentos-chopped
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1 cupmedium cheddar-grated
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1 cupreserved broth to add to soups
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1/4 cupdry white wine
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1/4 cupbutter
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1/2 tsp.cayenne (opt.)
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grated parmesian for top
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sliced almonds for top
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1/2onion to cook with chicken
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1 ribcelery to cook with chicken
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salt and pepper to taste
How To Make chicken tetrazini
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1Begin by cooking chicken breast with onion and celery low temp. approx. 45 minutes. With lid remaining on pot turn off heat and allow this to sit 30 minutes. I have found chicken is more tender and flavorful if allowed to cool down in the broth. Remove chicken breast to a dish to cool. (Then cut into bite sized pieces.) Reserve 1 cup broth for sauce. While chicken is cooling, sauté bell peppers and onions when beginning to get tender, add mushrooms and pimento. Bring broth to a boil and break the spaghetti into thirds into the broth, cook until al dente’ Add mushroom soup, wine and broth to vegetables, then cheese I add a little cayenne. Add chicken and spaghetti, mix and pour into a large baking dish. Cover top with grated parmesan cheese then sliced almonds. Bake at 350 until bubbly. Serve with Italian bread and Salad.
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