CHICKEN TETRAZZINI

 

 

 

 

 

5 c. cooked, cubed, boneless ch i cken breast

2 c. sour cream

7 oz. pkg. skinners ready cut spaghetti

2 cans cream chicken soup, undiluted

8 oz. can mushroom pieces, drained

1 stick oleo, melted

White pe p per to taste

1 c. grated (freshl y ) Parmesan cheese

 

 

Combine all ingredients except cheese.   It is not necessary to cook past a , provided y ou put the ingredients together a half a day before baking.   P l ace mix in 13 x 9 inch casserole (greased).   Can be froze n .   When ready to bake sprinkle cheese over top.   Bake at 350 degrees for 25-30 minutes or until bubbly.   S e rves 12.

 

 

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SWEET A N D SOUR CHICKEN

 

 

 

4 whole chicken breasts, split

4 chicken leg thighs (not split)

1 (18 oz.) jar apricot preserves

1 (8 oz.) bottle Russian dressing

1 env. oni o n soup mix

 

 

Place ch i c k e n in large shallow baking d i sh.   Combine r emaining ingredients and pour over chicken, trying to coat all piece s .   Bake at 350 degrees for 75 minutes.   Serve with brown ri c e and s p oon some of the sauce over it.   In

spite of unusual ingredients, it is delicious.


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