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Chicken Tetrazinni


Baked, bubbly and yummy













Trans-fat Free, Low Carb


4 each chicken breast halves, boneless, skinless
cut each into 3-4 pieces
1 package spaghetti cooked
½ cup sour cream, non-fat
1 can cream of mushroom soup
1 cup chicken broth
2 cups cheddar cheese
½ cup cream sherry
1 medium onions
12 ounces cheddar cheese
low-fat, shredded


Simmer chicken for approx. 25 minutes with enough water to cover chicken. (Cool chicken IN THE BROTH to keep it tender--in the refrigerator).

While chicken is cooking, cook the spaghetti noodles and drain.

Place cooked spaghetti noodles in large greased casserole dish.

Place cooked chicken breasts over top of spaghetti noodles, mixing slightly.

Mix the mushroom soup with the dissolved chicken broth and sherry.

Add sour cream and blend in.

Pour mixture over chicken. Cover with foil. Bake at 350℉ (180℃) until bubbly (about 35 minutes).

Add grated cheese to top and put back in oven until melted, approx. 10 minutes. This freezes well and can be thawed and reheated in the microwave.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 151g (5.3 oz)
Amount per Serving
Calories 30559% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 387mg 16%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 54g
Vitamin A 11% Vitamin C 2%
Calcium 38% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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