Thursday, March 3, 2011

Chicken Tetrazzini

Tetrazzini usually involves  a thin pasta, poultry or seafood, mushrooms, and sometime nuts in a creamy parmesan sauce. There are many variations and mine includes Roasted Garlic!

Tetrazzini is actually an American dish invented by a chef in a hotel that the Italian opera star, Luisa Tetrazzini frequented.

4 chicken breasts, cubed
1 medium onion, finely chopped
1 tablespoon olive oil
salt & pepper
1 lb fettuccine, cooked
2 cans mushroom soup
1 can mushrooms, sliced
1/2 cup milk
1 tablespoon parsley flakes
1/2 cup parmesan cheese
4-8 Roasted Garlic cloves

- Brown onions and chicken in olive oil in fry pan, season generously with salt & pepper.
- In a large mixing bowl combine cooked fettuccine (or linguine, or spaghetti) with chicken mixture and the rest of the ingredients.
- Place in greased 9x13 baking dish and cover with aluminum foil.
- Bake @ 350° for 30 minutes.

5 comments:

  1. Your chicken dish looks wonderful. I cannot wait to try it out.

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  2. Looks fantastic! I love creamy casseroles.

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  3. Love this! What's best is I have everything on hand to make it tonight! Yum.

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  4. I picked you for the Stylish blogger award! You can go to my blog and copy and paste it to yours. Keep posting those delicious recipes!

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  5. I'm visiting from Life as Mom.

    I know I'm probably the only one thinking this but is that Mushroom soup-cream of mushroom, golden mushroom or just plain mushroom soup?

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