Chicken TetrazziniIngredients:
1-2 onions chopped
2 cans mushrooms, drained
1 tablespoon chicken bouillon powder (I never have this stuff on hand, LOL, tastes fine without it)
2 cups mushroom soup (I use 1 can of cream of mushroom mixed with 1 can of milk or water)
1 tablespoon parsley
2 cups shredded cheese (any will do, I usually use mozzarella)
water or milk if needed
3-4 boneless, skinless chicken breasts
spaghetti or egg noodles
Place all ingredients in crock pot. Cook on low for 6 to 8 hours or high 3 to 4 hours. Add noodles, if using spaghetti break into short pieces, last half hour. Make sure to push noodles under the liquid.
This recipe is from the Shekinah Retreat Centre (submitted by Gwen Ens).
Earlier in the week, Kait Nolan mentioned Artisan Bread in Five Minutes a Day.
I found this recipe online and gave it a try as a side to the Tetrazzini. YUM! I think I have a new favorite!
3 comments:
yumm! gonna have to try this! I assume the chicken is cut up when you put it in? Thx!
Actually, I layer everything in the pot as the recipe states, using frozen chicken breasts. When I put the noodles in is when I break the breasts apart with some tongs. Though I suppose you could do a rough cut up of the breasts before putting them in, I'd probably reduce the cooking time a little.
Let me know if you try it with pieces...love to know how it turns out.
We had the turkey burgers last night & they were excellent. We used the barbecue rather than the broiler & they came out nice and moist. Fixed the onion/mushroom mixture, but of course it was just Em & me who ate it. Next on the list is going to be this Chicken Tetrazzini. Love cooking in the crock-pot.
Hi to the kiddos.
Love you
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