directmailscrapper
11-29-2008, 02:03 PM
Simple Tettrazinni
2 cans cream of chicken soup
1-1/2 cans of milk
1-2 cans chicken broth
1 buillion cube
4 T margarine (I never use this)
1 tsp celery salt
1/2 tsp marjorem
1 T dried onion flakes
1/2 cup + parmesan cheese
8 oz or more shredded cheddar
1-1/2 box pasta -- I like the mini bow ties
8-10 uncooked chicken strips or like amount of cooked turkey/chicken
Combine soup, milk, 1 can of broth, buillion and seasonings in pot, cook until smooth. If your chicken is raw, include it at the beginning and cook until no longer pink.
Cook pasta in salted water until not quite done. In large casserole dish, combine soup mixture with meat and pasta. Sprinkle cheeses on top, mix in (I like a lot of cheese in mine!) Top with a bit more cheese. Add the remaining can of chicken broth until it covers about 2/3 of the pasta. Cover with foil and bake for about 45 minutes. Uncover and cook for an additional 10-15.
2 cans cream of chicken soup
1-1/2 cans of milk
1-2 cans chicken broth
1 buillion cube
4 T margarine (I never use this)
1 tsp celery salt
1/2 tsp marjorem
1 T dried onion flakes
1/2 cup + parmesan cheese
8 oz or more shredded cheddar
1-1/2 box pasta -- I like the mini bow ties
8-10 uncooked chicken strips or like amount of cooked turkey/chicken
Combine soup, milk, 1 can of broth, buillion and seasonings in pot, cook until smooth. If your chicken is raw, include it at the beginning and cook until no longer pink.
Cook pasta in salted water until not quite done. In large casserole dish, combine soup mixture with meat and pasta. Sprinkle cheeses on top, mix in (I like a lot of cheese in mine!) Top with a bit more cheese. Add the remaining can of chicken broth until it covers about 2/3 of the pasta. Cover with foil and bake for about 45 minutes. Uncover and cook for an additional 10-15.