Thursday, October 2, 2008

Chicken Tetrazzini

(from Kiersten)

3 Tbs. Butter
4 Tbs. Flour
1 C. milk

*Make white sauce (Melt and stir butter and flour together, then add milk)

Add: 2 Tbs. Parsley
1 ½ C. sour cream
1 pint cottage cheese
1 tsp. minced onion
1 small can mushrooms (or fresh)—optional
2 cups chicken, cooked and cubed
12 oz. spaghetti noodles
4 ½ C. water
3-4 chicken bouillon cubes

*Bring water and bouillon to a boil; add noodles and cook till liquid is gone (watch that the bottom doesn’t scorch). Add sauce to cooked noodles; stir; pour out into 9X13 casserole dish. Sprinkle with 1 C. grated cheese. Bake at 350 for 30 min.

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