Sunday, January 3, 2010

Chicken Tetrazzini

Chicken Tetrazzini
from Annette Moore

4 boneless chicken breasts cut into 1/2 chucks

1/2 cup chopped green peppers

1/4 cup butter

1/4 cup flour

2 chicken bouillon cubes

1/4 tsp pepper

1 cup milk

1/2 cup shredded Swiss cheese

8 oz of cooked spaghetti

4 oz can mushrooms

12 saltine crackers, crushed

In large skillet, cook chicken and peppers in butter until tender and chicken is browned. Add Flour, bouillon, and pepper. Pour in milk plus 1 cup of water. After it is thickened, add cheese. Stir until it melts. Add Mushrooms. Mix cooked spaghetti noodles into mixture. Pour into 9X13 casserole dish; sprinkle with crackers. Warm in a 250 oven for 20-25 minutes.

No comments:

Post a Comment