chicken tetrazzini
(1 rating)
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This recipe came from my dear Mother in law Daisy! This is a family favorite! Prep time will vary depending on the choice of chicken. I use rotisary chicken from the store because it is faster and easier. This is also a great recipe for left over Turkey!
(1 rating)
yield
8 or more
prep time
1 Hr
cook time
1 Hr
Ingredients For chicken tetrazzini
- LAYER IN BOTTOM OF 9 X 13 BAKING DISH
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1whole cooked chicken- boned
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1/2 lbsliced mushrooms
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2 ccolby-jack cheese (or your fav. mix shred. cheese)
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1 pkgspegetti noodles cooked el dente
- OPTIONAL: I SOMETIMES ADD SOME CHOPPED FRESH BROCCOLI OR ASPARAGUS PEICES IF I HAVE IT.
- SAUCE
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1large can of cream of chicken soup
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1/2 canhot water
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2 Tbspchicken bouillon base
- TOPPING
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2 Tbspbutter (room temp)
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1 citalian seasoning bread crumbs
How To Make chicken tetrazzini
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1Layer the chicken, mushrooms, Optional veggies, 1 cup of cheese. Then add the noodles and the other half of the cheese.
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2In a sauce pan heat the water and bouillon, add the cream soup and stir til it is smooth and hot. Poor over the noodles, I use a fork to poke the noodles and help the sauce flow through a little.
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3Then mix your bread crumbs and butter together with a fork and sprinkle on top of the dish. Bake covered for about 30 minutes and then remove the cover and back another 15-20 minutes until golden brown on top. Let sit for about 10 minutes and then serve!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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