Will you please share with me your best recipe for Chicken Tettrazini?!
1/4 cup crushed Ritz crackers
1 tablespoon margarine
1/2 cup parmesan cheese, divided
1/4 cup chopped onions
1/8 cup flour
1 dash salt
1 dash pepper
7 ounces chicken broth (half a can)
6 ounces evaporated Milk (half a can)
1 cup cooked chicken
1 (4 ounce) can sliced mushrooms
1/2 cup frozen peas
4 ounces cooked spaghetti
Combine crushed Ritz crackers with 1/4 cup parmesan cheese. Set aside. Melt butter in medium saucepan over medium heat. Add onion; cook, stirring occasionally for 1-2 minutes or until tender. Stir in flour, salt & pepper; cook, stirring constantly for 1 minute. Remove from heat, gradually stir in broth. Return to heat, bring to boil over medium heat, stirring constantly. Stir in evaporated milk and remaining cheese. Remove from heat. Stir in chicken, mushrooms, and peas. Combine pasta and chicken mixture and pour into a baking dish. Sprinkle with bread crumb topping. Bake at 350 for 20-25 minutes.
nfd?
Answers: Chicken Tettrazini
1/4 cup crushed Ritz crackers
1 tablespoon margarine
1/2 cup parmesan cheese, divided
1/4 cup chopped onions
1/8 cup flour
1 dash salt
1 dash pepper
7 ounces chicken broth (half a can)
6 ounces evaporated Milk (half a can)
1 cup cooked chicken
1 (4 ounce) can sliced mushrooms
1/2 cup frozen peas
4 ounces cooked spaghetti
Combine crushed Ritz crackers with 1/4 cup parmesan cheese. Set aside. Melt butter in medium saucepan over medium heat. Add onion; cook, stirring occasionally for 1-2 minutes or until tender. Stir in flour, salt & pepper; cook, stirring constantly for 1 minute. Remove from heat, gradually stir in broth. Return to heat, bring to boil over medium heat, stirring constantly. Stir in evaporated milk and remaining cheese. Remove from heat. Stir in chicken, mushrooms, and peas. Combine pasta and chicken mixture and pour into a baking dish. Sprinkle with bread crumb topping. Bake at 350 for 20-25 minutes.
nfd?
CHICKEN TETRAZZINI
1 lb. pasta, cooked
1/2 pound fresh mushrooms
1 stick butter
2/3 cup flour
1 large onion, sliced
5 cloves garlic, peeled and chopped
4 c. chicken broth
2 c. light cream
1/4 cup dry sherry
4 c. diced chicken, cooked
1 c. grated Parmesan cheese
1/3 teaspoon garlic powder
Salt and pepper to taste
Cook and drain pasta according to package directions. Slice the mushrooms 1/8 of an inch thick and sauté in 2-3 tablespoons of the butter, along with sliced onion, and chopped garlic until lightly browned. Combine the remaining butter with flour and add chicken broth, stirring over low heat until thickened. Add the cream, salt, pepper, sherry, and garlic powder.
Divide the sauce in half. And one half of the chicken meat, and half of the mushrooms and cooked pasta. Butter a casserole dish and turn the pasta mixture into the casserole leaving a well in the center of the pasta.
Turn remaining cooked chicken half into the center of the pasta mixture. Top with Parmesan cheese, and bake uncovered at 400 degrees Fahrenheit for 20 minutes.
Optional: may also top with butter to breadcrumbs and grated cheddar or American cheese.
Submitted by: arreisjohnson@yahoo.com
this is my easy recipe of it
Ingredients
3 tbsp. Margarine
1 Medium onion, chopped
1 Celery stalk, chopped
2 c. Cooked chicken, cubed or cut into strips
6 oz. (1 1/2 c.) uncooked spaghetti
1 tsp. Salt
1/4 tsp. Pepper
1 can Cream of chicken soup
2 1/2 c. Chicken broth (or bouillon)
1 can Sliced mushrooms
1/2 c. Grated Parmesan cheese
Paprika
Preparation
Melt margarine in a skillet. Add celery and onion; cook until vegetables are clear. Layer chicken over vegetables. Layer dry spaghetti over chicken. (Add salt and pepper; spread cream of chicken soup over noodles. Pour chicken broth over top, making sure spaghetti is covered and moistened. Layer on the mushrooms and Parmesan cheese. Sprinkle paprika over top of all ingredients. Cover and simmer for 20 minutes. Cook for several more minutes or until spaghetti or pasta is thoroughly cooked.