Chicken Tetrazinni

* Exported from MasterCook *

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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