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Chicken Tetrazzini
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8 ounces thin spaghetti
2 tablespoons olive oil
2 cups chopped scallions
1/2 lb sliced mushrooms
1 teaspoon salt
1/2 teaspoon pepper
6 cups cooked chicken, cut into bitesize chunks
1 can cream of chicken soup
8 ounces sour cream
grated parmesan or mozarella cheese
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Cook spaghetti according to directions on box.
Heat 1 tablespoon oil in skillet; saute onions until they are limp. Remove to a large mixing bowl. Heat the remaining oil in the skillet and saute the mushrooms for three minutes. Add to onion and season with salt and pepper.
To mixture, add the chicken, soup and sour cream. Mix together. Now mix in the cooked spaghetti.
Pour into a three-quart greased casserole. Sprinkle with grated parmeson or mozarella cheese. Set aside until the baking time.
Preheat oven to 350 degrees and bake, uncovered, for 30 minutes unless refrigerated. If refrigerated add 15 minutes to bake time. Yields 6 servings.
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Preparation Time: 30 - 45 minutes |
Serves: 6 |
| Recipe Origin: United States |
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Submitted by: |
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Gary Dubay
United States |
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| This recipe has been viewed 2366 times. |
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