Chicken Tetrazinni

Yields:	4 servings
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	Preparation	10 minutes
	Cooking	1 hours
	Ready In	1 hours

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Ingredients

4	each	chicken breast halves, boneless and skinless	cut each into 3-4 pieces
1	package	spaghetti cooked
1/2	cup	sour cream, non-fat
1	can	mushroom soup
1	cup	chicken broth	low-fat
2	cups	cheddar cheese	grated
1/2	cup	cream sherry
1	medium	onion	chopped
12	ounces	cheddar cheese	low-fat, shredded

Directions

Simmer chicken for approx. 25 minutes with enough water to cover chicken. (Cool chicken IN THE BROTH to keep it tender--in the refrigerator).

While chicken is cooking, cook the spaghetti noodles and drain.

Place cooked spaghetti noodles in large greased casserole dish.

Place cooked chicken breasts over top of spaghetti noodles, mixing slightly.

Mix the mushroom soup with the dissolved chicken broth and sherry.

Add sour cream and blend in.

Pour mixture over chicken. Cover with foil. Bake at 350 degrees until bubbly (about 35 minutes).

Add grated cheese to top and put back in oven until melted, approx. 10 minutes. This freezes well and can be thawed and reheated in the microwave.

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Member Review

Key Lime Cheesecake

It was a GREAT recipe, however the next time I make it I am going to put a little less key lime juice in it--it's supposed to be tart, but I thought it was just a little too tart!

Reviewed by beckeeee