Crock Pot Chicken Tetrazzini |
|
 |
Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
|
Ingredients:
1 cup chopped onion |
3 cups sliced fresh mushrooms |
3 cups chopped skinless chicken (white or dark, or a combo) |
3 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 tablespoon low-sodium instant chicken bouillon granules |
1 1/2 cups water |
1 cup skim evaporated milk |
3 tablespoons sherry wine |
1/2 lb spaghetti noodles, broken into short pieces |
1 tablespoon grated parmesan cheese |
Directions:
1. In slow cooker, combine onion, mushrooms, raw chicken meat, flour, salt, pepper and bouillon powder; stir well to coat chicken with flour.
2. In a bowl, combine water, evaporated milk and sherry; stir well.
3. Pour over chicken mixture.
4. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
5. Stir in pasta; mix well to avoid the spaghetti pieces from sticking together; push under liquid.
6. Sprinkle with cheese.
7. Cook on High for 15 to 20 minutes, or until pasta is done.
|
|