Thursday, April 17, 2014

Chicken Tetrazzini

Adapted from All Recipes

What you need:

1 lb cooked and drained spaghetti
5 chicken breasts (cooked and cubed)
1 cream of onion soup (10.75oz)
1 cream of chicken soup (10.75oz)
2 1/4 cups water
1/4 cup unsalted butter
2 cubes chicken bouillon
1/4 cup shredded cheddar cheese
Salt and pepper to taste

How to make it:

Preheat oven to 350˚F.
Place cooked spaghetti ino a 9x13-inch baking dish.
Place chicken on op of spaghetti.
In a medium saucepan, heat together the soup, water, butter, and bouillon.
Bring to boil, season with salt and pepper to taste.
Then pour over the pasta and chicken.
Sprinkle top with cheese.
Bake for 25 minutes until cheese is melted and bubbly.
Then ENJOY!
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