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Chicken Tetrazini
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Source: recipelink.com
| 12 oz. | medium egg noodles, cooked and drained |
| 4 | chicken breasts, boiled, deboned, chopped (about 2 lbs) |
| 8 oz | can sliced mushrooms, drained and sauteed |
| 2 cans | cream of chicken soup |
| 1 pint | sour cream |
| parmesan cheese | |
| 1/2 cup | butter, to saute mushrooms |
Mix all ingredients, except cheese, together.
Pour into 2- 9 x 13 casserole dishes. Sprinkle
grated parmesan cheese on top. Bake at 350
degrees until bubbly.(Time varies by type of
dish used and whether casserole has been
frozen or refrigerated.) It generally takes
about 45 min. to bake. Note: I like to use
low fat sour cream and reduced fat cream of
chicken soup when I make this. I also prefer
to use fresh mushrooms which I saute in a small
amount of margarine. Either way, it tastes
great!
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