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Made-Over Chicken Tetrazzini

Made-Over Chicken Tetrazzini recipe
photo by:kraft
Named for an opera star, chicken tetrazzini hits a high note with its cheesy, savory sauce. Our version is a better-for-you choice.
time
prep:
30 min
total:
50 min
servings
total:
6 servings
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posted:
11/22/2006
My husband loved it too! He was bragging about it at work the next day.
posted:
11/12/2006
My family loved this dish! Very good comfort food.
posted:
11/3/2006
Though it did take a long time to prepare, it was worth it. I liked the suggestion of adding garlic salt. It could use just a bit more flavor.
posted:
10/29/2006
I've made this twice, and both times there were no leftovers.
posted:
9/30/2006
This was yum! This is really versatile as the veggies could be substituted for just about anything!
posted:
9/28/2006
used roasted reppers and portobellos, even good and creamy left over
posted:
9/24/2006
Very good - I added a little crushed red pepper, garlic salt, and cumin to the chicken mixture while cooking, since the recipe didn't call for much spice. I also used half of a fire-roasted red pepper and half of a plain raw one. Not so easy for one person alone to make, as several things needed to be prepared simultaneously, but I will definitely be making this one again!
posted:
9/19/2006
I added more cheese than the recipe called for. Next time I also plan to add black olives to the recipe. My picky boys even ate it. Will definently be on the menu again.
posted:
9/16/2006
This is a great low-fat "makeover." The texture is perfect, but I like casseroles a little spicier. The next time I made it, I added a few tablespoons of juice from a can of Rotel and it was great.
posted:
8/30/2006
Even my husband loves this recipe. We find that it tastes even better the next day. Served it to a group of ladies for lunch and they all enjoyed. I have given them the recipe and told them about the Food & Family Magazine. I love it.
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