CHICKEN
TETRAZZINI
5 c. cooked, cubed, boneless ch
i
cken breast
2 c. sour cream
7 oz. pkg. skinners ready cut spaghetti
2 cans cream chicken soup, undiluted
8 oz. can mushroom pieces, drained
1 stick oleo, melted
White pe
p
per to taste
1 c. grated (freshl
y
)
Parmesan
cheese
Combine all ingredients except cheese.
It is not necessary to cook past
a
, provided
y
ou put the ingredients together a half a day before baking.
P
l
ace mix in 13 x 9 inch casserole (greased).
Can be froze
n
.
When ready to bake sprinkle cheese over top.
Bake at 350 degrees for 25-30 minutes or until bubbly.
S
e
rves 12.
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SWEET
A
N
D SOUR CHICKEN
4 whole chicken breasts, split
4 chicken leg thighs (not split)
1 (18 oz.) jar apricot preserves
1 (8 oz.) bottle Russian dressing
1 env. oni
o
n soup mix
Place ch
i
c
k
e
n in large shallow baking d
i
sh.
Combine
r
emaining ingredients and pour over chicken, trying to coat
all piece
s
.
Bake at 350 degrees for 75 minutes.
Serve with brown ri
c
e
and s
p
oon some of the sauce over it.
In
spite of unusual ingredients, it is delicious.
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