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Mushroom Chicken Tetrazzini

SUBMITTED BY: MJ

"Simple enough, because you can do the preparation all at once and then relax with a glass of wine while it is baking. Serve with crisp salad."

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USMETRIC

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, cook chicken in microwave until almost cooked through (juices run almost clear).
Preheat oven to 325 degrees F (165 degrees C).
Saute onion and mushrooms in a medium saucepan until soft. Add chicken, bouillon and water to cover. Simmer over medium low heat, seasoning with salt and pepper to taste. Add cooked spaghetti and cream and mix all together; finally, stir in the cheese.
Bake in preheated oven for 20 to 30 minutes, or until cooked through. Halfway through cooking, check dish and add more Parmesan cheese if desired, to taste.

Reviewed on Aug. 19, 2003 by RUTH'S CRAVINGS

This was a good dish, but I varied a bit. I used milk instead of heavy cream, chicken broth... MORE

Reviewed on Nov. 6, 2006 by GOLFFOX

This was very tasty, but I would recommend less water. The sauce was more runny than it was... MORE

Reviewed on Jul. 17, 2003 by GARBJUNKIE

This is a very good base recipe, but you may want to reduce the amount of cream and add more... MORE

Reviewed on Nov. 17, 2004 by Scfkwoop

Too liquidy. Three chicken breasts and four cups of cream, plus water to cover, made this far... MORE

Reviewed on Apr. 17, 2007 by iluv2cook

I sauteed my onions, chicken and mushrooms with garlic and oregano. Then I added 1 can of... MORE

Reviewed on Nov. 21, 2005 by austin gulledge

this was a fantasic meal. instead of using spaghetti use egg noodles thay will hold the... MORE

Reviewed on Nov. 3, 2005 by MomCook

I found the reciepe to have too much liquid as well as being too sweet for my taste. MORE

Reviewed on Nov. 8, 2004 by MOMW4JS

I only used 2 cups of cream and it was still too runny. I like the combination. I cooked... MORE