CHICKEN TETRAZZINI
INGREDIENTS:
2-3 CUPS CHICKEN, COOKED AND DICED
16 OZ. LINGUINI OR FETTUCINE, COOKED AND DRAINED
1 TALL CAN CREAM OF CHICKEN SOUP (ABOUT 10 OZ.)
1/2 CUP CHICKEN BROTH
2 CUPS SOUR CREAM
1/2 CUP BUTTER, SOFTENED
1 TSP SALT
1/2 TSP PEPPER
8 OZ. MOZZARELLA CHEESE, SHREDDED
2 TBSP PARMESAN CHEESE, GRATED
2 TSP DRIED PARSLEY (OPTIONAL)
INSTRUCTIONS: COMBINE SOUP, SOUR CREAM, BUTTER, BROTH, SALT AND PEPPER INTO A LARGE BOWL, MIX WELL. ADD COOKED PASTA AND COOKED CHICKEN, STIR UNTIL EVENLY COATED WITH SOUP MIXTURE. LIGHTLY SPRAY 9X13 PAN WITH COOKING SPRAY, POUR IN CHICKEN NOODLE MIXTURE, SPREAD OUT EVENLY. TOP WITH SHREDDED AND GRATED CHEESES AND PARSLEY. BAKE IN PREHEATED OVEN AT 350ºF FOR 35-45 MINUTES, OR UNTIL BUBBLING.
