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Monday, February 21, 2011

Chicken Tetrazinni

George Ann and her husband, Merrell, invited Phillip and I over for supper when we were in a young couples Sunday School class in the late 70's.  George Ann had prepared Chicken Tetrazinni, Garlic Bread, and a Blackberry Cobbler.  The supper was delicious and we came home with a new recipe.  Phillip loves Chicken Tetrazinni and always enjoys the leftovers.

                                                           Chicken Tetrazinni 

3 Tbsp. butter
1 large onion, chopped
1 bellpepper, chopped
3 large chicken breasts
1 1/2 cups chicken broth
2 cans cream of mushroom soup
1 12 oz. pkg. angel hair pasta
Velveeta Cheese slices

Saute onion and bellpepper in melted butter.  Boil chicken until done.  Allow chicken to cool and then shred chicken into small pieces.  Cook angel hair pasta, according to pkg. directions, and then drain in colander.  Combine all ingredients, except for cheese slices, in a large bowl.  Pour into a large pyrex dish. 

Bake at 350 degrees for 20 - 30 min.

After baking for 20 min., add cheese slices on top.  I add enough slices to cover the entire top.

2 comments:

  1. The lst time I had it was at George Ann's house too. We love the recipe also.

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  2. hey, is that the blackberry cobbler that stayed in the oven so long that even the dog wouldn't eat it???? It was all Phil's fault for being so late---I didn't know you didn't leave things in the oven for 2 hours! Do love this chicken tetrazzini!! I need to fix it again sometime!

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