Cooks.com RECIPE SEARCH
 Home  Forums  Potluck Recipes  New Recipes  Unit Calc  Diet/Health Report  Nutrition Facts 
   


CHICKEN TETRAZZINI
 

2 cups Mornay sauce
2 cups cream sauce
1 1/2 quarts pasta, cooked
4 lbs. cooked chicken, boned
2 4 oz. cans mushrooms
1/4 cup sherry
4 oz. pimiento
Parmesan cheese
1/2 tsp. paprika
1/4 cup fresh parsley, minced

In a saucepan, combine Mornay and cream sauce. Add pimientos, sherry and cooked chicken from which bones have been removed.

Add cooked pasta. Transfer to a buttered, shallow casserole. Cover with a thin layer of Parmesan cheese and sprinkle with paprika and parsley.

Note: Mornay sauce is a bechamel sauce mixed with butter and Parmesan or Gruyere cheese. Bake in a 350°F oven until lightly browned.

Submitted by: CM

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes viewed in the past few minutes:

  top of page

   
ADVERTISEMENT

COOKS.COM : COOKING, RECIPES AND MORE 0.49pke
COPYRIGHT © 2008 The FOURnet Information Network | Privacy | Guest Forum or Login
cpu: 0.02s