Saturday, February 7, 2009

Chicken Tetrazinni

  • 2 c diced cooked chicken
  • 2 cups chicken broth (or 2 cups water with 2 bouillon cubes)
  • 1/4 cup white wine or milk
  • 1 sm onion, chopped
  • 1/2 cup slivered almonds
  • 2 cans sliced mushrooms, drained (or fresh)
  • 1 can cream of mushroom soup
    6 oz dry spaghetti (or linguine), cooked
  • Grated parmesan (optional)
  1. Combine chicken, broth, wine (or milk), onion, almonds, mushrooms, and soup in 3 quart or larger slow cooker.
  2. Cover and cook on low 6 to 8 hours
  3. Serve over spaghetti.  Sprinkle parmesan cheese.

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