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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.
30 min
50 min
6 servings
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Very good family recipe, my one year old son especially liked it. However, I followed the advice of others and left out the red peppers and put it frozen peas and carrot mix. It was very good, any veg would work - next time I think I will try brocccoli.
I made this for my family and they LOVED it! I'm not a red pepper fan, but in this dish they added a nice flavor. This is by far my favorite Kraft recipe. After making this for friends, I had a request for the recipe. I did use cream cheese rather than the suggested cheese. I can't wait to make this again!
My family and I thought this recipe was very good. The only thing I didn't like was the peppers. I thought they had too strong a flavor that seemed to dominate the dish. I will definitely make this dish again and see how it goes without the peppers.
I added onions and some green peppers as well as some garlic salt and pepper. My husband and kids loved it!
My family really enjoyed this recipe. The youngest kids even ate the mushrooms, something they hadn't done before! I did add a bit of salt and pepper after serving and finding it to be a little to bland for my taste.
I would make this recipe again, but would add some spices, such as onion or garlic salt , maybe some pizza or italian seasoning, it was very bland.
I love a rich and creamy sauce so I used 3/4 of a block of cream cheese and along with the chicken broth added some fat free milk. I also used roasted red bell peppers and sauteed onions. This was such a delicious meal and I will make it again soon.
After baking, this came out on the dry side. I will go with another reviewer's idea and add more chicken stock and cheese the next time, then it should turn out much creamier.
I loved this recipe. I added extra cheese and it was so yummy. My husband loved it too!!!
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