Chicken Tetrazzini (Nancee Rose)

Chicken Tetrazzini   

4 chicken breast halves (on the bone preferred)
One half med. Onion – chopped
2 or 3 stalks celery – chopped
One pound fresh mushrooms - sliced
One pkg shredded cheddar cheese
One can cream of chicken soup
One-cup sour cream
One half-cup red cooking wine
Salt & pepper to taste
Spaghetti pasta (boil about a one & a half inch diameter bunch of raw pasta)
Parmesan cheese

1. Boil the chicken breast in approx. 4 cups of water with onion and celery. (can add
one can of chicken broth or bouillon)

2. Boil pasta until firm doneness

3. Take out chicken when done & cool, leaving onion and celery in broth, add sliced
    mushrooms to broth and simmer until reduced in size.

4. Meantime, in another saucepan, heat soup, sour cream, wine, and one cup of
    chicken broth (from simmering mushrooms). Do not boil - when at a simmer add
    cheddar cheese and turn off heat. Stir until well mixed.

5. Debone chicken, chop strain mushrooms, onions & celery from broth (can save broth and
    store for future use)

6. Mix all ingredients: chicken, cheese sauce, mushrooms, onions, celery & spaghetti. Add
    salt, pepper and parsley as desired.

7. Put mixture in a greased casserole. Top with Parmesan cheese, breadcrumbs & parsley.

8. Bake at 350 for 20 to 30 mins, until bubbling

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