Saturday, October 4, 2008

Recipe #29 Chicken Tetrazinni

Chicken Tetrazinni (Jes)

2 lbs large chicken breasts, boneless and cut in pieces
½ cup chopped green peppers (optional)
¼ cup butter
¼ cup flour
2 tsp instant chicken bouillon
¼ tsp pepper
1 cup milk
½ cup shredded Swiss cheese
8 ounces spaghetti, cooked

In large skillet, cook chicken in butter for 5 minutes or until chicken is brown. Stir together flour, bouillon, pepper, milk and one cup water. Add to skillet. Cook and stir until thick and bubbly. Stir in cheese and spaghetti. Turn into 2 quart casserole dish. Sprinkle with bread crumbs. Bake at 350 for 20-25 minutes.

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