Try this Chicken Tetrazzini #2 recipe, or contribute your own.
Suggest a better descriptionCook chicken & remove from broth. Cook macaroni in chicken broth. Cube chicken & all cheeses. Saute onion, pepper & celery in butter & add tomatoes & mushrooms. Slowly cook down. Add chicken, cheeses, macaroni & vegetables to white sauce. Season to taste. Place in buttered 3-quart casserole. Bake in medium oven (325 or 350) for 30-45 minutes. Yields 8-10 servings. White Sauce: Melt butter. Blend in flour & salt. Add milk all at once & cook quickly until mixture thickens & bubbles. (Or you may substitute 1 can cream of mushroom soup & 1 soup can milk.) RUTH HIGGINBOTHOM From
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Serving Size: 1 Serving (145g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 195 | ||
Calories from Fat: 70 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 10.6mg | 3 % | |
Sodium 109.6mg | 4 % | |
Potassium 168.6mg | 4 % | |
Total Carbohydrate 26.6g | 8 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 24.7g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 195
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