Wednesday, April 18, 2012
Chicken Tetrazinni with a slice of homemade bread. So good! This is one of Phillip's favorite meals. I had to drive to the Cottonwood IGA for a bellpepper before I could make our lunch on Saturday and I told Phillip I hoped it would be the last bellpepper that I have to buy with bellpepper plants in our garden. It'll be a while yet before they will be ready but it's so nice to have that convenience.
My bestest friend, GeorgeAnn, gave me this recipe when we were in a young couples Sunday School class in the late 70's. We went over to GeorgeAnn and Merrell's house for a supper of Chicken Tetrazinni, Garlic Bread, and a Blackberry Cobbler. Good memories from Cloverdale Baptist!
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 that has been sprayed with Pam Spray.
Bake at 350 degrees for 20 min. After baking for 20 min., add cheese slices on top. I add enough slices to cover the entire top. Bake an additional 5 min. to melt cheese.