i've been craving chicken tetrazinni for a while now, but haven't quite had enough time to make the scratch version. since i haven't used my new Round Covered Baker that much, i decided to give it a shot and make my own quick version of this dish.
ingredients
3 handfuls of spaghetti noodles (broken to 2-3 inches)
1 can cream of chicken soup
1/2 can cream of mushroom soup
1 can chicken breast
1/4 cup of shredded cheese
1/3 cup of almond slices (leave 2 tbsp for topping)
1/2 cup of dry white wine
1/4 cup of breadcrumbs
2 tbsp butter
1/4 cup parmesan cheese
directions
preheat oven to 350 degrees. combine all other ingredients down to the white wine in a large mixing bowl until well blended and pour into the Round Covered Baker. microwave for 15 minutes, stirring every 5 minutes. once microwaving is completed, stir again and cover with the remaining almonds, parmesan, breadcrumbs and melted butter. bake 5 minutes covered and then 5 minutes uncovered. serve with fresh steamed broccoli or with peas, as is traditional, or heck...go crazy and throw some of that in there too! :)
the verdict is that this dinner was DELICIOUS. thanks to my hubby for always being my guinea pig! if you'd like to get your own Round Covered Baker, order HERE or EMAIL me!
No comments:
Post a Comment