Sunday, January 30, 2011

Chicken Tetrazzini

Submitted by Marcia Brisson
From the kitchen files of Christina Bishop

2-3 chicken breats, baked or boiled then chopped (about 2" squares)
1/2 pkg (or more) of sliced fresh mushrooms
1/4 c. butter
2 c. sour cream
(1) 10.5 oz. can of cream of chicken soup
8-10 oz. vermicelli (thin noodle) or other pasta (cooked)
Season salt to desired taste
Salt to desired taste
Pepper to desired taste

1. Brown chicken & mushrooms in butter
2. Add soup and sour cream to mixture
3. Remove from heat
4. Add seasoning
5. Cook pasta just until done (don't overcook)
6. Drain pasta and add to chicken mixture
7. Pour everything into a casserole dish (9x13 pan)
8. Cover with tinfoil and bake for 40 min. at 350 degrees
9. Remove tinfoil for at lest 10 min. before serving

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