Recipe: Chicken Tetrazzini

Chicken tetrazzini is easy and tasty comfort food!

Chicken Tetrazzini

16 oz. linguini, cooked

1/2 cup unsalted butter softened

2-4 chicken breasts, cooked and diced

2 cans cream of chicken soup

2 cups sour cream

1 tsp. garlic salt

1/2 tsp. pepper

1 cup chicken broth

2 tbsp. grated Parmesan cheese

2 cups shredded mozzarella cheese

Preheat the oven to 350 degrees. Grease a 9x13 baking dish.

Cook noodles, to al dente. Drain and set aside.

In a large bowl, combine chicken, soup, sour cream, butter, chicken broth, garlic salt, and pepper. Mix well and stir in cooked noodles.

Pour into prepared baking dish. Sprinkle both kinds of cheese on top and bake, uncovered, for 36-42 minutes, until cheese is melted and bubbling.

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Recipe: Chicken Parmesan

Chicken Parmesan This is a delicious recipe from Magnolia Table: Volume 2. 2 boneless, skinless chicken breasts 1/4 tsp. kosher salt 1/4 tsp. freshly ground black pepper 2 large eggs 1 tsp. garlic salt 1 sleeve (30-40) buttery crackers, crushed 4 oz. Parmesan cheese, grated (about 1 cup) 2 tbsp. olive oil 1 tsp. fresh lemon juice 1/2 cup mayo 1 tbsp. chopped fresh parsley (optional) Preheat the oven to 400 degrees. (I cut the chicken breasts in half to make thinner.). Season with salt and pepper. In a medium bowl, whisk together the eggs and garlic salt until combined. In another bowl, combine the crackers and 1/2 cup of the Parmesan. Dredgs each chicken breast in the egg mixture, then in the cracker mixture, and set the chicken aside on a plate. In a large skillet, heat 1 tbsp of the oil over medium heat. Add 2 pieces of the chicken and cook until the cracker coating is crispy and golden brown, 3 or 4 minutes on each side. Remove to a sheet pan or b...

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