Chicken Tetrazzini

* Exported from MasterCook *

Chicken Tetrazzini

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large boneless skinless chicken breasts -- cut into 1"
pieces
1 large Campbells® cream of chicken soup (can -- family size)
2 tablespoons olive oil
1/2 pound fresh mushrooms -- slices
2 tablespoons onion powder or 1/2 onion -- chopped
1/2 pint heavy cream
1/2 cup milk
salt & pepper to taste
1/4 cup parmesan & some to top.
1 box (8 oz) pasta of your choice (penne works -- well)

In a large skillet, saute onion and mushrooms, add chicken and cook until
white, drain and set aside. In a large pan bring some water to a boil
(enough to cover the pasta). Add the pasta of your choice and cook until al
dente. Drain. Meanwhile, in a large bowl, combine, soup, cream, milk, salt
& pepper and chicken and mushroom mix. Then add cooked pasta, mix well. Add
Parmesan. Place mixture into an oven proof dish, I find a 9 x 13" works
really well. Top with Parmesan, and bake at 375 for approx. 20 minutes, or
until the mixture is bubbling and browning.

Busted By: Barbra <barbra@theofice.net>


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