Chicken tetrazinni

 
                             CHICKEN TETRAZINNI
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Casseroles                       Main dish
                 Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         JUDY GARNETT PJXG05A
    4                    Boneless chicken breasts -- *
    1      package       Spaghetti noodles -- cooked
      1/2  cup           Non-fat sour cream
    1      Can           Spec Req mushroom soup
    1      cup           Low-fat chicken broth -- **
    2      cups          Cheddar cheese -- grated
      1/2  cup           Cream sherry
    1      Medium        onion -- chopped
   12      ounces        Shredded low-fat cheddar
 
 *Remove skin from chicken before cooking. After cooking,cut each chicken 
 breast into 3 or 4 pieces. **I use Swanson's 1/3 less in a pinch.
  Simmer chicken for approx. 25 minutes with enough water to cover chicken. 
 (Cool chicken IN THE BROTH to keep it tender--in the refrigerator). While 
 chicken is cooking, cook the spaghetti noodles and drain. Place cooked 
 spaghetti noodles in large greased casserole dish. Place cooked chicken 
 breasts over top of spaghetti noodles, mixing slightly. Mix the mushroom 
 soup with the dissolved chicken broth and sherry. Add sour cream & blend 
 in. Pour mixture over chicken. Cover with foil. Bake at 350 degrees until 
 bubbly (about 35 minutes). Add grated cheese to top & put back in oven 
 until melted, approx. 10 minutes. This freezes well and can be thawed and 
 reheated in the microwave. I use as many low-fat products as I can, but 
 use the regular types if desired.
  
 
 
 
 
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