Saturday, July 10, 2010

Chicken Tetrazinni

A dear friend of mine from my home town of Marshall, TX - Emily -gave me this recipe. She got her from her mom who was one of the sweetest ladies ever. She was also a GREAT cook. This is a favorite meal at the Routh house. We make it often. It is a standard meal to double and make half for us and half for a friend. I often freeze our half until a much needed later date when I don't have time to cook. I often double it just so I can freeze half for later.    You can't go wrong with this recipe!

Chicken Tetrazinni

2 - 2.5 lbs boneless, skinless chicken breasts (or more)
2 cups sour cream
½ stick butter,melted
12-14 oz thin spaghetti
canned mushrooms, drained (optional)
2 cans cream of chicken soup (or one large can)
salt and pepper
parmesan cheese, shredded

Boil chicken in water. Take chicken out when done and allow to cool. Let the broth continue to boil and add spaghetti and cook according to directions. Cut the chicken into bite-size pieces. Drain spaghetti and combine everything. Pour into a 9 x 13 baking dish that has been sprayed with cooking spray. Top with lots of shredded parmesan cheese. Bake at 325 uncovered for 40 minutes or until hot.

Serve with a yummy green salad and garlic bread.

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