CHICKEN TETRAZZINI

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.

BAKING APRICOTS

STEP 1: WASH FRUIT.

STEP 2: CUT EACH ARICOT IN HALF AND REMOVE PITS.

STEP 3: FILL A BAKING PAN WITH 1-2 INCHES OF WATER AND PLACE APRICOT HALVES FACE DOWN IN THE WATER.

STEP 4: PLACE TRAY IN OVEN PREHEATED TO 400°F FOR APPROXIMATELY 40 MINUTES OR UNTIL SKINS BEGIN TO PUCKER .

STEP 5: REMOVE APRICOTS FROM OVEN AND PEEL SKINS. SERVE WARM OR ALLOW TO COOL BEFORE STORING. PURÉE OR DICE APRICOTS FOR BABY FOOD.

BAKING PEARS

STEP 1: WASH FRUIT.

STEP 2: CUT EACH PEAR IN HALF AND REMOVE PITS.

STEP 3: FILL A BAKING PAN WITH 1-2 INCHES OF WATER AND PLACE PEAR HALVES FACE DOWN IN THE WATER.

STEP 4: PLACE TRAY IN OVEN PREHEATED TO 400°F FOR APPROXIMATELY 20 MINUTES OR UNTIL SKINS BEGIN TO PUCKER .

STEP 5: REMOVE PEARS FROM OVEN AND PEEL SKINS. SERVE WARM OR ALLOW TO COOL BEFORE STORING. PURÉE OR DICE PEARS FOR BABY FOOD.

BAKING PEACHES

STEP 1: WASH FRUIT.

STEP 2: CUT EACH PEACH IN HALF AND REMOVE PITS.

STEP 3: FILL A BAKING PAN WITH 1-2 INCHES OF WATER AND PLACE PEACH HALVES FACE DOWN IN THE WATER.

STEP 4: PLACE TRAY IN OVEN PREHEATED TO 400°F FOR APPROXIMATELY 40 MINUTES OR UNTIL SKINS BEGIN TO PUCKER .

STEP 5: REMOVE PEACHES FROM OVEN AND PEEL SKINS. SERVE WARM OR ALLOW TO COOL BEFORE STORING. PURÉE OR DICE PEACHES FOR BABY FOOD.