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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:
1/12/2007
A little boring tasting. Would add garlic, worchestire sauce and regular chicken broth, not low sodium next time.
posted:
1/10/2007
This was a really good recipe.
posted:
1/3/2007
This is one we make a lot, easy and even little guys like it
posted:
1/1/2007
Very bland.
posted:
12/29/2006
I used leftover turkey, roasted peppers and added broccoli. Also used a whole brick of cream cheese, 16 oz of broth, and a can of cream of mushroom soup. Used thyme, garlic, parsley, and lots of Natures Season Salt and pepper. Flavorful, rich & creamy - not dry or bland at all, as some reviews suggest. I think the soup, spices and extra cream cheese made the difference. Yummy!
posted:
12/14/2006
I added diced tomoatoes when I was ready to bake, instead of red peppers..came out great.
posted:
12/9/2006
Made as directed, except added 1 can of cream mushroom soup as others said and used the whole block of cream cheese. It was very bland, it needed somthing to kick it up a bit. not sure what it needs but definately needs something.Won't be making this again!!!
posted:
11/30/2006
I had never made tetrazzini before. My mother made it as I was growing up I remember, a bit different from this recipe. It was delicious and easy to do.
posted:
11/29/2006
I did this recipe with ham and it went over so well with the family. My children and husband are picky eaters and this one definitely pleased them. Very easy and yummy!!!
posted:
11/29/2006
I made this last night, and I was very impressed with how easily everything came together. It tasted great and was the perfect home-cooked meal!
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