Name: Chicken Tetrazzini
Yield: 4 servings
Ingredients: 2 whole chicken breasts, skinned; 1/2 c. chopped red or green pepper; 1/4 c. Butter Buds liquid; 1/4 c. flour; 2 tsp. chicken bouillon; 1/4 tsp. pepper; 1 c. skim milk; 1/2 c. shredded lite Swiss cheese (4 oz.); 8 oz. spaghetti, cook and drain; 4 oz. can sliced mushrooms, drained; 1 c. water

Servings: 4 persons

2 whole chicken breasts, skinned
1/2 c. chopped red or green pepper
1/4 c. Butter Buds liquid
1/4 c. flour
2 tsp. chicken bouillon
1/4 tsp. pepper
1 c. skim milk
1/2 c. shredded lite Swiss cheese (4 oz.)
8 oz. spaghetti, cook and drain
4 oz. can sliced mushrooms, drained
1 c. water

1
Cut chicken into bite-size pieces.
2
Combine with pepper in a 2-quart microwave casserole.
3
Cook on High 6 to 8 minutes or until chicken is no longer pink, stirring once.
4
Drain, cover and set aside.
5
For sauce, combine liquid Butter Buds, 1/4 cup flour, bouillon, pepper, milk and water in a saucepan and cook until thick, stirring constantly.
6
Stir in cheese.
7
In the casserole, combine chicken, peppers, cooked spaghetti, mushrooms and sauce. May sprinkle cracker crumbs on top.
8
Cook on High for 1 to 3 minutes until heated through.
9
Makes 6 servings.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chicken Tetrazzini

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