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Aunt Helen’s Chicken Tetrazzini

by on January 30, 2010 in Casseroles, Main Courses January 30, 2010 CasserolesMain Courses
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Level: Easy

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Description

One of the many variations of the tetrazzini recipe. This happens to be my Great Aunt Helen’s version.

Ingredients

  • 2 cups Chicken (cooked & Shredded)
  • 1 can (3 Oz. Can) Mushrooms, Chopped
  • 2 Tablespoons Butter
  • 1 can Cream Of Celery Soup (10 3/4 Oz. Can)
  • 8 ounces, weight Sour Cream
  • 1 teaspoon Sage
  • 6 ounces, weight Egg Noodles, Cooked

Preparation

Preheat the oven to 350F. Chop the mushrooms the way you like them. I prefer them finely chopped. Melt the butter in a saute pan and cook the mushrooms in the butter for a minute or two.

Combine the soup, sour cream and sage. Salt and pepper to taste. Add the mushrooms, butter, chicken and noodles, combining well. Pour into a greased 8 x 11 or 9 x13 casserole.

Bake for 20-25 minutes or until hot and bubbly.

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Profile photo of Mama Holli of Nobody Puts Mama In A Corner!

Mama Holli of Nobody Puts Mama In A Corner! on 3.9.2010

I just LOVE a good CT recipe!!! YUM!!! I would eat this with a big old salad!
Mama Holli

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