illet with lid.
Add chicken breasts. Return broth to a
ooking continue on with the recipe.
In a saucepan add
Saute mushrooms in margarine.
Mix milk with cornstarch in a separate saucepan; add chicken broth, pepper, salt, onion salt and nutmeg; heat over low heat, stirring until thickened.
Simmer for 5 minutes.
Boil noodles according to package directions and drain.
Mix noodles and mushrooms in the sauce and add 3 cups cooked chicken pieces.
Turn into a baking dish and top with 3 tablespoons grated Parmesan cheese.
Bake in a 375\u00b0 oven until browned, about 20 minutes.
Serve from casserole.
Cook chicken in lots of water until
add onions and chicken and saute until chicken is no longer pink
).
OVEN POACHED CHICKEN: Place chicken in roasting pan on rack
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.
.
.
.
Simmer chicken in water with 1 teaspoon salt about 1 hour or until tender.
Remove chicken; reserve broth.
Remove chicken from bones.
Return bones to broth; simmer 30 minutes.
Cool and skim off fat.
Cut chicken meat into strips or cubes.
You should have 2 cups.
Combine first 8 ingredients and put in crock-pot.
Cook on low for 8 to 10 hours, until chicken is well done. Remove chicken bones; cut chicken into chunks.
Strain broth into bowl. (Remainder of recipe may be cooked in crock-pot or on stove top, depending on available time.)
o turn light brown. Add chicken broth/stock, cook stirring constantly
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.
Cook spaghetti in chicken broth; drain.
Add cheese very slowly! You may not want quite that much cheese on your recipe, so use your own judgment.
Brown onion and pepper in small amount of margarine.
Mix soup and milk together and add to spaghetti and cheese mixture.
Stir in onion and pepper, then add chicken.
Mix well.
Bake in 350\u00b0 oven for about 45 minutes.
*This is a good recipe for using leftover Thanksgiving turkey!
Start with the garlic.
Peel all the cloves of an entire head! Whatever the chemistry of this recipe, it does not end up being garlicky and the whole cloves in the finished product are a sweet edible vegetable.
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.
TES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT