*  Exported from  MasterCook  *

                           Chicken Tetrazzini

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    :
 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2      large         boneless skinless chicken breasts -- cut into 1"
pieces
  1      large         Campbells(R) cream of chicken soup (can -- family size)
  2      tablespoons   olive oil
    1/2  pound         fresh mushrooms -- slices
  2      tablespoons   onion powder or 1/2 onion -- chopped
    1/2  pint          heavy cream
    1/2  cup           milk
                       salt & pepper to taste
    1/4  cup           parmesan & some to top.
  1      box           (8 oz) pasta of your choice (penne works -- well)

In a large skillet, saute onion and mushrooms, add chicken and cook until
white, drain and set aside. In a large pan bring some water to a boil
(enough to cover the pasta). Add the pasta of your choice and cook until al
dente. Drain. Meanwhile, in a large bowl, combine, soup, cream, milk, salt
& pepper and chicken and mushroom mix. Then add cooked pasta, mix well. Add
Parmesan. Place mixture into an oven proof dish, I find a 9 x 13" works
really well. Top with Parmesan, and bake at 375 for approx. 20 minutes, or
until the mixture is bubbling and browning.

Busted By: Barbra <[email protected]>


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