Chicken Tetrazzini


2 tablespoons margarine
1 medium onion (chopped)
1 clove garlic (minced)
4 chicken breasts or legs
1 can (10 ounce) condensed cream of mushroom soup
1/2 cup milk
1 tablespoon parsley (chopped)
1/2 pound spagehettini
1/4 cup parmesan cheese (grated)


  1. In a skillet saute onion and garlic in margarine until tender.
  2. Add chicken and brown on both sides. Stir in mushroom soup, milk and parsley. Simmer covered for 30 minutes.
  3. Meanwhile cook pasta according to directions, cooking only minimum time indicated, drain and put into a baking pan.
  4. Arrange chicken pieces on top, cover with sauce and sprinkle with parmesan.

Bake at 400 degrees F for approximately 20 minutes.

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