Sunday, May 2, 2010

The Soup's Chicken Tetrazinni

Chicken Tetrazinni has been running through my mind and tummy ever since I saw this episode of The Soup. I had no idea what Chicken Tetrazinni was but after some research I put this delicious recipe together. It really is yummy! What I loved about this recipe is it is fully of chunky vegetables. I recently canned chicken by using my pressure cooker and I have been looking for recipes to use it in. This recipe was a great way to use my canned chicken.

4 cups cooked chicken breasts (cubed)
1 1/2 cups hot water
2 teaspoons chicken bouillon (I use a brand with no MSG)
1 (12 ounce) package pasta (angel hair or spaghetti) cooked as directed
1 large onion (chopped)
3 large celery ribs
1 (4 ounce) can sliced mushrooms (optional)
1 cup green pepper (chopped)
1 cup carrot diced
1 (10 ounce) bag frozen peas
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can milk
2 cups cheddar cheese
1 cup Parmesan cheese (shredded)
1/8 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon pepper
1/2 cup Italian Style bread crumbs

Prepare pasta as directed on package, set aside.
Saute onions, green peppers, celery, and mushrooms in a lightly oiled large pan (preferably a deep skillet, 12" or more).
Dissolve the bullion in the hot water to make broth.
Stir in soups, broth, peas and shredded carrots and cook until all is heated. Add in seasonings.
Transfer above into large casserole dish.
Mix in the chicken and cheddar cheese.
Sprinkle the Parmesan cheese followed by bread crumbs over the top(s).
Bake in a 350 degree oven for about 15-20 minutes.


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