Chicken Tettrezini |
| Name: |
Elizabeth Toepfer |
| Base: |
Scott Air Force Base |
| Recipe: |
You will need:
4 chicken breasts 1/2 package spaghetti
2 cans cream of chicken soup (break into 1 inch pieces)
1 jar pimento
1 container sour cream
1 bunch of green onions
2 6oz containers fresh mushrooms
1 stick of margarine
2 tblsp beaumonde seasoning
block of fresh parmesean cheese
First, boil chicken breast until cooked through. Reserve 2 cups of broth. Sautee diced mushrooms and chopped green onion in melted margarine till mushrooms are lightly brown. Boil spaghetti as directed. Combine chicken, broth, mushroom mixture, 2 cans cream of chicken, sour cream, pimento, spaghetti & beaumonde seasoning in rectangular glass dish. Mix well and grate fresh parmesean on top. Bake at 375 degrees for at least 20 minutes or until it bubbles.
Serve warm with fresh dinner rolls. Enjoy!
|
| |
|
|
