CHICKEN TETRAZZINI
From one of the Taste of Home magazines, slightly modified. The initial recipe made food for 8, but I scaled it in half for 2 of us and leftovers. I like to use a Scarborough fair array of spices on the chicken and bake it before continuing with the recipe. If you do that, make sure you bake the chicken for 20-25 minutes.
Provided by ceruleanseven
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine crushed Ritz crackers with 1/4 cup parmesan cheese. Set aside.
- Melt butter in medium saucepan over medium heat.
- Add onion; cook, stirring occasionally for 1-2 minutes or until tender.
- Stir in flour, salt & pepper; cook, stirring constantly for 1 minute.
- Remove from heat, gradually stir in broth.
- Return to heat, bring to boil over medium heat, stirring constantly.
- Stir in evaporated milk and remaining cheese.
- Remove from heat. Stir in chicken, mushrooms, and peas.
- Combine pasta and chicken mixture and pour into a baking dish. Sprinkle with bread crumb topping.
- Bake at 350 for 20-25 minutes.
Nutrition Facts : Calories 287.2, Fat 12.8, SaturatedFat 5.4, Cholesterol 49.7, Sodium 524, Carbohydrate 21.3, Fiber 1.8, Sugar 2.3, Protein 21.5
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