Monday, August 19, 2013

Easy Chicken Tetrazzini

Easy Chicken Tetrazzini
Tonight for dinner we had  Chicken Tetrazzini made in a Crock Pot from a recipe I found in Better Homes and Gardens magazine.  It was super easy to make and it tasted like I  spent hours cooking over a hot stove.  Chicken and canned mushrooms are placed in the crock pot.  In a bowl, you mix together a jar of your favorite Alfredo sauce, chicken broth, sherry, ground nutmeg, and black pepper. Pour the sauce over the chicken and mushrooms, stir, cover and cook on low for 5-6 hours.  Before you serve you stir some Parmesan cheese into the chicken mixture.  Serve over spaghetti.  The original recipe suggests to garnish the dish with thinly sliced green onions.  I knew I would not be able to get the kids and spouse  to eat it with green onions, so I garnished the dish with some fresh chives.  The family loved this dish. Rich and creamy goodness with a delicious cheesy flavor spooned over spaghetti.  Delicious.   I was hoping to have some leftovers for  my lunch, but my family ate it all.



Easy Chicken Tetrazzini
From Better Homes and Gardens

Ingredients:


2 1/2 pound skinless, boneless chicken breast halves and/or thighs, cut into 1-inch pieces
2 (4 1/2 ounce) cans sliced mushrooms, drained
1 (16 ounce) jar Alfredo pasta sauce
1/4 cup chicken broth or water
2 tablespoons dry sherry optional)
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
10 ounces dried spaghetti or linguine
2/3 cup grated Parmesan cheese
3/4 cup thinly sliced green onions (6)
Toasted French bread slices (optional)

Directions:

1. In a 3-1/2 -or- 4-quart slow cooker combine chicken and mushrooms.  in a medium bowl stir together pasta sauce, broth, sherry, nutmeg and pepper.  Pour over mixture in cooker.

Chicken and Mushrooms
Sauce
In Crock Pot Ready to Cook
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.  Meanwhile, cook spaghetti according to package directions; drain.
3. Stir cheese into chicken mixture.  Serve over hot cooked spaghetti.  sprinkle each serving with green onion.  if desired, serve with French bread.

Makes 8 servings








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