Tuesday, February 24, 2009

Recipe: Slow Cooker Chicken Tetrazzini

Referred to as Dorothy's Chicken Tetrazzini in this cookbook, my source:

Makes 6 Servings

3-4 cups diced, cooked chicken
2 cups chicken broth
10 3/4 oz. can cream of mushroom soup
1/2 lb. fresh mushrooms, sliced
1 cup half & half
1 lb cooked spaghetti

1. Combine chicken, broth, and soup in slow cooker.
2. Cover. Cook on low 4-6 hours.
3. During last hour of cooking, stir in half & half.
4. Serve chicken and sauce over cooked spaghetti.

*Notes: We're not mushroom fans, so I omit the fresh mushrooms. We get enough of the flavor from the soup.
I've seen many variations of this recipe, and several of them include peas in the sauce. FYI.

While you could go without cooking the chicken beforehand (just set the slow cooker for a longer cooking time), it's an added step that ensures better flavor. Hopefully worth it! If time is an issue, consider browning the chicken the night before & stashing it in the fridge until it's time for the crockpot.

We were supposed to try this last night, but wound up with Grilled Cheese instead. We'll be trying this soon. If it doesn't turn out as I expect, I'll let you know. :)

1 comment:

Anonymous said...

How did it turn out?????