Thursday, August 28, 2014

Chicken Tetrazzini

  • 16 oz thin spaghetti, cooked (or any of your favorite noodles)
  • ½ cup butter (plus more for buttering pan)
  • 4 chicken breasts, cooked, diced
  • 2 cans cream of chicken soup
  • 2 cup sour cream
  • ½ cup dry white wine (I use Beringer, but you can also use cooking wine)
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 Tbsp parmesan cheese
  • 2 cup shredded mozzarella cheese
    Comebine butter, cooked chicken, soup, sour cream, salt and pepper, and white wine. Add cooked noodles. Pour into buttered 13x9 pan. Sprinkle both cheeses on top.
    Bake at 300 degrees for 45 minutes, covered with foil. Remove foil and bake another 15 minutes.

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