Chicken TetrazziniSubmitted by: INDYGIRL2003
16 oz. cooked pasta (whole wheat spaghetti or egg noodles)
5 chicken breasts, cooked and cubed
2 cans fat free cream of chicken soup
2 1/4 cup water
2 chicken bouillion cubes
1/4 cup fat free cheddar cheese
1/4 cup butter
I try to use as many products fat free as possible to slim down the recipe. I also will sprinkle about 1 tsp of pepper on top of chicken and pasta before adding the cheese.
In medium saucepan, heat soup, water, butter, and bouillion. Bring to boil, then pour over pasta and chicken. Put shredded cheese on top and press down a bit.
Bake at 350 degrees for 25 minutes.
Serving Size: Makes 8 heaping cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user INDYGIRL2003.