chicken tetrazzini
(1 RATING)
I modified most recipes, as I don't like Mushrooms or Sour Cream.
No Image
prep time
25 Min
cook time
1 Hr
method
Bake
yield
Ingredients
- 1 pound fettuccine noodles
- 3-6 - boneless chicken breasts! cut into cubes
- 4 - chicken bouillon cubes
- 2 cans cream of chicken or cheddar cheese soup (low fat)
- 1 cup parmesan cheese
- 8 ounces shredded cheese....i used montery jack & cheader
- pinch salt & pepper, garlic powder, onion powder & basil to taste
- 1 package frozen mixed vegetables
- 2 sticks celery, sliced thin
- 3/4 cup milk
How To Make chicken tetrazzini
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Step 1Put Boullion cubes in pan filled with water. Boil Chicken, Celery and seasonings until Cicken is done and Celery is tender. Add Mixed vegetables, cook about 10 minutes longer.
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Step 2Remove all chicken and vegetables with a slotted spoon, saving the broth. Set aside in bowl.
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Step 3Add noodles to broth and boil 10 minutes. Drain,but do not rinse.
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Step 4Mix together, soup, milk & Parmesan cheese. Cook on low heat. Mixing in the chicken and vegetables. Stir in noodles. May need to add additional seasonings to taste.
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Step 5Pour into greased 9x13 casserole dish and top with shredded cheese
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Step 6Cover and bake 350 for 50 minutes. Remove cover, continue baking another 10 minutes.
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Step 7Let sit foe 5-10 minutes before serving
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