Chicken Tetrazzini
Recipe Number: 1067959381
Contributor: Marilyn Stowe Gibson
|
Serves:
Calories Per Serving:
Preparation Time:
Difficulty: Easy
|
|
| Ingredients: |
1 whole chicken
2 cups sour cream
2 cans cream of mushroom soup
1 pound package vermicelli |
1 stick butter
2 chicken bouillon cubes
salt and pepper to taste
parmesan cheese, grated |
| Cooking
Instructions: |
| Wash and cut up chicken. Boil in water with salt, pepper and bouillon cubes for about one hour or until chicken is done. Drain chicken, reserving broth to cook pasta in. Let chicken cool, and then remove all bones and fat from chicken. Bring broth to a boil, adding more water if needed, and cook pasta according to directions, but do not overcook. When pasta is done, drain liquid from pasta but do not rinse. In same pot, melt butter, sour cream and soup on low heat and mix ingredients well. Add chicken and pasta and blend together. Pour mixture into a lightly greased casserole dish and sprinkle top with parmesan cheese. Bake at 300 degrees for about 40 minutes. |
| Serving
Suggestions: |
|
| Additional
Comments: |
|
|