Thursday, March 25, 2010

Chicken Tetrazzini

Tonight I am making Rich's favorite dish and one of the only things I can make well and thought I would share the recipe!
Chicken Tetrazzine

3 cups diced cooked chicken

8oz. cooked linguine

1 (8oz.) can sliced mushrooms

1 (8oz.) can cream of chicken soup

1 (8oz.) can cream of mushroom soup

1 cup heavy cream

1/2 cup cream of sherry

1 cup Parmesan cheese

1/2 cup toast almonds

1/2 stick melted butter

Preheat oven to 350 degrees. Put diced chicken in a bowl. Add cooked linguine. Stir in mushrooms. In another bowl, combine the two soups, heavy cream and cream of sherry; mix together to make sauce. Add the sauce to the chicken mixture and stir to combine, Pour mixture into a greased 9 x 13 casserole dish. Sprinkle Parmesan cheese and toasted almonds on top. Drizzle with melted butter. Bake about 35 to 45 minutes. Serves approximately 8.

Recipe from Mobile Bay Monthly


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