Cook chicken in lots of water until
illet with lid.
Add chicken breasts. Return broth to
Saute mushrooms in 1 tablespoon butter and set aside.
In same pan add 4 tablespoons butter, flour, salt and pepper.
Cook and stir until sauce is bubbly.
Add milk; cook and stir until sauce boils for one minute.
Add wine (I like dry vermouth best), chicken, spaghetti and mushrooms.
Spoon into lightly greased 9-inch casserole dish.
Sprinkle with Parmesan cheese, then bread crumbs.
Bake at 425\u00b0 until hot through and crumbs are toasted golden brown.
Serves 4 to 6.
he mixture evenly over the tetrazzini and dot the top with
killet over medium heat, cook chicken until no longer pink and
).
OVEN POACHED CHICKEN: Place chicken in roasting pan on
ong with tarragon and truss chicken loosely.
(See Tip)
Cook noodles as directed on box.
Partially thaw chicken, then dice.
Cook chicken in skillet.
In a separate small sauce pan, add cream of mushroom soup, milk, and cheese. Stir over low heat until melted.
When noodles are done, strain, and return to sauce pan. Add the cooked chicken breast and cheese sauce mix.
Stir together and simmer uncovered, on low heat about 10 minutes (stirring occasionally).
Add salt and pepper at end to taste.
add onions and chicken and saute until chicken is no longer pink
nd stir in chicken.
Combine spaghetti and chicken mixture; toss gently
In saucepan, cook celery and onion in butter until tender.
Add chicken broth, Worcestershire sauce, salt and pepper.
Simmer about 15 minutes.
Slowly stir in mushroom soup, milk and cheese.
Mix thoroughly.
Remove from heat.
Add cooked spaghetti.
Let stand 1 hour.
Preheat oven to 350\u00b0F.
Grease a 13 x 9-inch baking dish.
Add chicken and olives to spaghetti and place in prepared dish.
Sprinkle with chopped pecans.
Bake in preheated oven 20 to 25 minutes or until hot and bubbly.
Cook spaghetti in chicken broth. Do not drain.
Saute veggies in margarine.
Mix spaghetti, veggies, chicken and undiluted soup.
Pour ingredients into a casserole dish.
Cover with shredded cheese.
Bake at 350 degrees for 35-40 minutes, or until bubbly.
Enjoy!
.In a large skillet, saute mushrooms in butter.
Add the chicken, sour cream and soup.
Cook just till heated and combined.
Add cooked pasta to the chicken- soup mixture.
Season with salt and pepper.
Put in a greased 13 X 9 inch baking dish.
Top with grated Parmesan cheese.
Bake at 350 degrees for 30-40 minutes or until bubbly.
.
.
.
In electric skillet, brown chicken pieces in melted butter. Drain excess fat.
Blend cream of mushroom soup with one canful of milk and add to chicken in skillet.
Simmer, covered, for 30 minutes (soup will thicken).
Gently boil pasta according to package directions.
Five minutes before serving, blend sour cream with sauce in skillet.
Add cooked pasta; gently stir and heat through.
Sprinkle with Parmesan if desired.
Serves 4.
Preheat oven to 350\u00b0F.
Melt butter in a saucepan over medium heat. Add mushrooms and shallots; saute 5 minutes. Stir in flour. Gradually add milk, broth, and sherry; stir with a whisk until blended. Bring to a boil; reduce heat. Simmer 8 minutes; stir contanstantly. Stir in chicken and 1/2 cup cheese; cook 1 minute. Remove from heat; add pasta, nuts, salt, pepper, and nutmeg. Spoon into 3-quart casserole coated with cooking spray; top with tablespoons cheese. Bake at 350F for 40 minutes. Let stand 5 minutes.
Melt butter in saucepan; blend in flour, salt and pepper.
Cook until smooth and bubbly.
Stir in broth and cream, bring to a boil and let boil for one minute, stirring constantly.
Stir in sherry, chicken, mushrooms and spaghetti.
Pour into casserole dish and sprinkle cheese evenly over the top.
Bake uncovered at 350 degrees for 30 minutes, then turn on broiler and brown for 3-5 minutes--watch carefully.
When you have saved enough chicken bones, its time to make
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
Break spaghetti in half and cook as directed on package until al dente; drain.
Saute onions in margarine until transparent, about 10 minutes.
Thoroughly mix onions and remaining ingredients with spaghetti in a large bowl. Put spaghetti mixture in 2 6-cup containers (or freezer bags) and freeze.
Thaw Tetrazzini and put in a baking dish. Bake uncovered 30-40 min at 350\u00b0 until bubbly.
edium high heat, combine the chicken breasts, chicken broth, salt and pepper