Monday, November 26, 2007

Chicken Tetrazzini ***


10 chicken breasts, halved
1 (16-oz) pkg. spaghetti
½ lb butter
2 (8-oz) cans mushrooms, drained (reserve juice)
1 bunch green onions, chopped
2 (16-oz) containers sour cream
7 cans cream of mushroom soup
2 jars pimentos
2 T Beau Monde (we used Italian Seasoning)
Grated Parmesan cheese for topping

Boil chicken until fork-tender. Remove from pot and cool. Break apart spaghetti into 1-inch pieces and cook until tender; drain. Slice chicken into bite-size pieces. In melted butter sauté mushrooms and onions about 5 minutes. Add soup, sour cream, and mushroom juice. Combine everything and place in buttered large casserole dish or 2 (9 x 13) pans. Sprinkle with cheese. Bake at 300 degrees for 40-45 minutes. Makes 16 servings. Freezes well. Reheat, uncovered.

No comments: