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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:
5/3/2007
I used wole wheat pasta and 8oz. of cream cheese and a can of cream of celery like someone suggested. We left out the mushrooms...my dads picky. This dish was great. Even leftovers were good.
posted:
5/2/2007
This meal was wonderful. At first I was not sure because my husband does not like mushrooms but, i went ahead and did it. He enjoyed it just as much as I did!
posted:
4/21/2007
Very good. I followed the advice of some of the others and used a whole block of cream cheese and a can of cream of mushroom soup.
posted:
4/18/2007
Taste good, substituted mushrooms with can of mushroom soup.
posted:
4/17/2007
Very Good, but made some changes. Used whole package cream cheese, substituted green pepper for red, used 2 cans of mushrooms instead of the fresh mushrooms. I also added a small jar of (drained) artichokes just before putting in the oven.
posted:
4/5/2007
I made this last night it was very tasty, even my boys liked it and they are very picky eaters! i did enhance it a bit, i didn't use mushrooms they don't like em' instead i used rosted red peppers and sundried tomatoes,fresh garlic and italian seasoning, i used cream cheese. it was very cheesy moist and creamy! We Loved it!
posted:
3/27/2007
Overall good
posted:
3/22/2007
This recipe is awesome!
posted:
3/12/2007
Made the recipe as-is and though it was bland- I think regular cream cheese is the way to go
posted:
3/1/2007
This was very yummy! I substituted a can of rotel (drained) for the red peppers and artichoke hearts for the mushrooms (husband's preference). I also used a full block (8 oz.) of the cream cheese as suggested by other comments. I will make this again!
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