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.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment