Chicken or Turkey Tetrazinni
(or as we call it in our house…Tetrachloride, sigh, science geeks!)

7oz pasta (spag broke in bite size pieces – we use ruffles or bows)
1 can (8oz) mushrooms (don’t use fresh – adds too much water)
¼ cup marg
4 chicken/turkey breast halves – cooked, chopped (or 2-4 cups leftovers!)
2 cans cream of chicken soup (I use Campbell’s Healthy Choice – low fat, reduced sodium)
1 cup fat free sour cream
Salt and pepper to taste

Frozen Peas, carrots, corn, whatever – no need to thaw! Just dump in until looks good – I have no idea how much I toss in there (our fav – the peas!)

Cook pasta according to recipe on box – undercook a little, as you will be baking it also. Drain. Mix marg and mushrooms in the largest micro dish that will fit in your microwave, nuke until marg is melted (if you REALLY want to, you can saut√© them together, but too much work for me!). Mix in chicken, soup and sour cream. Add salt and pepper. Mix in pasta and your choice of frozen veggie. Spray a 9x13 baking dish liberally with cooking spray and turn mixture into it. Sprinkle with grated parmesan cheese, if desired – I don’t. Bake in a 300 degree oven for about 40 minutes or until nice and bubbly.

This freezes well and may be doubled.


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