*  Exported from  MasterCook  *
 
                             Chicken Tetrazzini
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      large         boneless skinless chicken breasts -- cut into 1
 pieces
    1      large         Campbells® cream of chicken soup (can -- family size)
    2      tablespoons   olive oil
      1/2  pound         fresh mushrooms -- slices
    2      tablespoons   onion powder or 1/2 onion -- chopped
      1/2  pint          heavy cream
      1/2  cup           milk
                         salt & pepper to taste
      1/4  cup           parmesan & some to top.
    1      box           (8 oz) pasta of your choice (penne works -- well)
 
 In a large skillet, saute onion and mushrooms, add chicken and cook until
 white, drain and set aside. In a large pan bring some water to a boil
 (enough to cover the pasta). Add the pasta of your choice and cook until al
 dente. Drain. Meanwhile, in a large bowl, combine, soup, cream, milk, salt
 & pepper and chicken and mushroom mix. Then add cooked pasta, mix well. Add
 Parmesan. Place mixture into an oven proof dish, I find a 9 x 13 works
 really well. Top with Parmesan, and bake at 375 for approx. 20 minutes, or
 until the mixture is bubbling and browning.
 
 Busted By: Barbra <barbra@theofice.net>
 
 
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