Monday, September 24, 2012

Chicken Tetrazzini

1 (16 oz.) package of thin spaghetti
3 cups chopped cooked chicken
1 cup (4 oz.) shredded Parmesan cheese
2 Tbsp. of butter or olive oil
1 (8 oz.) package of sliced Bella mushrooms
1 cup diced onions
1 (10 3/4 oz.) can cream of mushroom soup
1 (16 oz.) jar of Alfredo sauce
1/2 cup chicken broth
1/4 cup of Marsala cooking wine
1/4 tsp. of pepper

1. Preheat oven to 350 degrees. Prepare pasta according to package directions.
2. Meanwhile, saute onions and mushrooms in 2 Tbsp. of butter or olive oil for 4 to 5 minutes or until tender.
3. Stir together chicken, 1/2 cup Parmesan cheese, and onion/mushroom mixture.
4. Stir together last 5 ingredients into the chicken mixture.
5. Stir in pasta.
6. Spoon mixture into 9x13 slightly greased baking dish, or three 8x8 dishes. Cool completely and cover in plastic wrap and then aluminum foil. Put remaining parmesan cheese in separate zip loc bag. Put covered dish and zip loc in large zip loc and freeze.

Serving Day:
Thaw completely.  Uncover and top with Parmesan cheese. Bake in a preheated oven of 350 degrees for 35 minutes or until bubbly.
Adapted from Southern Living.

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