Chicken Tetrazinni
Baked, bubbly and yummy
Yield
8 servingsPrep
10 minCook
80 minReady
90 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
low-fat |
|
| 2 | cups |
cheddar cheese
grated |
|
| ½ | cup |
cream sherry
|
* |
| 1 | medium |
onions
chopped |
|
| 12 | ounces |
cheddar cheese
low-fat, shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
cut each into 3-4 pieces |
|
| 1 | package |
spaghetti cooked
|
* |
| 118 | ml |
sour cream, non-fat
|
|
| 1 | can |
cream of mushroom soup
|
*
|
| 237 | ml |
chicken broth
low-fat |
|
| 473 | ml |
cheddar cheese
grated |
|
| 118 | ml |
cream sherry
|
* |
| 1 | medium |
onions
chopped |
|
| 346.8 | ml/g |
cheddar cheese
low-fat, shredded |
|
Directions
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.
