Recipe

Chicken Tetrazzini Recipe


Chicken Tetrazzini Recipe
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I made this for company and it was completely gone at the end of the meal. Very tasty. The recipe comes from West Bend Slow Cooking for Fast Meals cookbook.

Dianalee27

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Ingredients
  • 2 1/2 pounds of chicken breasts with the skin removed
  • One 10 ounce can of chicken broth
  • 1/4 cup of white wine or cooking sherry
  • 1 medium onion, finely chopped
  • 2 tablespoons minced dried parsley
  • 1 teaspoon salt
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon pepper
  • One 7 ounce package of uncooked spaghetti, broken into 2 inch pieces
  • 1/2 pound of fresh mushrooms, sliced
  • One 5 ounce can evaporated milk
  • 1/3 cup flour
  • Grated Parmesan cheese

Directions
  1. Place the chicken, broth wine, onion, parsley, salt, poultry seasoning and pepper into the slow cooker. Cover
  2. and cook at Setting low for 6 to 8 hours or setting high for 3 to 4 hours.
  3. Remove the chicken with a large slotted spoon to a platter and let cool slightly.
  4. Increase setting to high on slow cooker and add the spaghetti and mushrooms to the slow cooker.
  5. Cover and cook for 20 to 25 minutes or until spaghetti is done.
  6. Meanwhile, remove the chicken from the bones, cutting meat into bite size pieces.
  7. Combine the evaporated milk and flour in a small bowl, stirring until smooth.
  8. After the spaghetti is cooked, add the chicken pieces and evaporated milk mixture to the slow cooker,
  9. stirring gently to blend. Cover and heat 10 minutes, stirring occasionally. Sprinkle with Parmesan cheese before serving.
  10. Serve with a Romaine salad and
  11. warm garlic bread.

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Comments


Thanks great recipe love the combo. and ingredients thanks high5


Sounds delicious!


This sounds elegant and delicious! Great comfort food!


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