Saturday, October 13, 2012

Chicken Tetrazzini

Ingredients:
  • 16 ounces uncooked spaghetti
  • 1/2 cup margarine
  • 1/2 pound mushrooms
  • 1 cup minced onion
  • 2 cans Cream of Chicken soup
  • 2 chicken bouillon cubes
  • 4 cups cooked diced chicken
  • 2 cups shredded cheddar cheese
  • 10 ounces frozen peas
  • 10 large black olives, pitted
  • 1/2 cup wine sherry
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 cup grated Parmesan cheese
  • 1 teaspoon paprika

Directions:
  1. Preheat oven to 375 degrees. 
  2. Cook spaghetti; drain. 
  3. In large pan, saute sliced mushrooms and onion in margarine until tender. 
  4. Stir in soup, 1 can water, and two bouillon cubes. 
  5. Cook and stir until blended. 
  6. Stir in spaghetti and remaining ingredients (including cooked chicken and slivered black olives), except Parmesan cheese and paprika. 
  7. Turn into 13" x 9" x 2" baking dish. Top with Parmesan cheese, sprinkle with paprika. Bake 45 minutes or until hot through.

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