Chicken Tetrazzini

Temps & Portions
10 servings
30 min temps de préparation =
30 min cuisson
Ingrédients
  • 2 220g pkgs Marcangelo Original Chicken Breast Portions 5306
  • 2 tbsp vegetable oil 5307
  • 1 lb mushrooms, sliced 5308
  • 2 large onions, chopped 5309
  • 2 large red or green peppers, chopped 5310
  • 2 celery stalks, sliced 5311
  • 1 lb fettuccini, cooked & drained 5312
  • 2 10oz / 284mL cans condensed cream of mushroom soup 5313
  • 1 1/4 cups sour cream 5314
  • 1/4 cup chopped fresh basil 5315
  • salt & pepper to taste 5316
  • 1/4 cup grated Parmesan cheese 5317
  • 1 cup shredded mozzarella cheese, optional 5318
Instructions
  1. Preheat oven to 350° F (180° C).
  2. Cut chicken into chunks. Sauté in oil in large frying pan over medium-high heat about 5 minutes or until no longer pink. Remove from pan and set aside.
  3. Add mushrooms, onions, peppers, and celery to pan.  Sauté about 10 minutes or until tender.
  4. In large bowl combine pasta, soup, sour cream, basil, salt and pepper. Stir in chicken and vegetables. Mix well. Turn into a greased 13” x 9” (33 cm x 23 m) baking dish. Sprinkle with Parmesan cheese.
  5. Bake for 30 minutes or until heated through. Sprinkle mozzarella on top if using and bake 10 minutes longer.

Tips


• Use your favourite flavours of Marcangelo Chicken Breast. The Sweet BBQ is also delicious.

• Replace chicken with Marcangelo Honey Dijon Pork Loin Centre Steaks.

• Prepare casserole ahead. Refrigerate until ready to bake.

• Use corn or rice pasta and gluten-free soup for a gluten-free meal.