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Saturday, April 18, 2009

Chicken Tetrazini

This dish I love...it's yummy...and it's one that is easy if you are taking dinner to someone that had a baby or surgery or something!

4-5 boneless, skinless chicken breasts
8 oz. spaghetti
1/4 onion, minced (dried minced onion works too...just have to guesstimate)
1/4 garlic minced
1 Tbsp. butter
1 can cream of chicken soup
1 can cream of mushroom soup
1 tsp. Worchestershire sauce
2 cups of chicken broth
10 oz. sharp cheddar, shredded (I use more...I like it really cheesy!!)
Pepper, parsley, and paprika to taste

Cook the spaghetti noodles in a pot of boiling water. While the spaghetti is cooking, in another pan saute the onion, garlic, and butter. Add soup, broth, worchestershire sauce, and half of the cheese. Cook until smooth. Add pepper, parsley, and paprika to taste.

Drain the spaghetti and pour into a greased 9 x 13 baking dish. Layer chicken breasts over the spaghetti, then cover with sauce. Top with remaining shredded cheese. Cover with tin foil.

Bake at 375 degrees for 20-30 minutes (until chicken is cooked through).

Sometimes when I make chicken tetrazini, instead of using chicken breasts I will by the frozen pre-cooked and cut fajita chicken and just mix that in with the sauce...that works, too!

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