Chicken Tetrazzini
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
- Servings: 4
- 1 lb spaghetti or 1 lb egg noodles
- 2 small onions
- 4 tablespoons margarine or 4 tablespoons butter
- 4 tablespoons flour
- 2 chicken bouillon cubes
- 2 teaspoons salt
- 2 teaspoons dry mustard
- 1 teaspoon black pepper
- 2 (12 ounce) cans evaporated milk
- 2 (10 3/4 ounce) cans cream of chicken soup
- 3 cups chicken broth
- 3 cups sharp cheddar cheese
- 3 -4 cups cooked chicken
Recipe
- 1 boil chicken drain and let cool.
- 2 while chicken cools, cook noodles.
- 3 using a large saucepan: sauté the onion in margarine until soft. blend in flour, bouillon cube, the salt, dry mustard and the black pepper. slowly stir in evaporated milk then the 3 cups of chicken broth then the 2 cans of soup. stir constantly until sauce thickens. add chicken to the sauce then add to noodles . spray 9x13 dish with pam. bake at 350°f for 30 minutes or until hot. sprinkle cheese on top put back in oven until cheese melts.
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