Posted by Tara on Wednesday, July 23rd, 2014
Our family modified this recipe from Ms. Katrina’s slightly. We like to make our own cream of chicken soup to avoid MSG and gluten. Instructions are given here for making your own cream soup for this recipe. 2 10 oz cans of store bought cream of chicken soup can be used in place of the home made but the home made adds extra creaminess to the dish.
- 1 12 oz can evaporated milk
- 2 Tablespoons butter
- 1 1/2 cups water
- 4 Tablespoons Cornstarch
- 2 NOT CHICKEN brand bullion cubes
- 1 teaspoon black pepper
- 1/2 teaspoon celery salt
In a medium size pan add the butter and let it melt over medium heat. While butter is melting add the corn starch and water to a pint jar, place lid on jar, and shake vigorously to dissolve the corn starch. Add this mixture along with the evaporated milk, chicken bullion cubes, pepper, and celery salt to the melted butter. Use a wire whisk to stir almost constantly until mixture thickens.
- 8 oz sour cream
- 3/4 cup Parmesan cheese
- 1 cup shredded Montery jack cheese
- 1 deli chicken, meat pulled and diced into small pieces
- 4 oz jar sliced mushrooms – drained
- 4 oz jar diced pimentoes
- 8 oz angel hair pasta, broken into 2″ pieces and cooked according to package directions, then drained (can use gluten free pasta instead)
- 8 oz melted butter mixed with 2 minced cloves of garlic
- more Parmesan cheese for topping casserole -about 1/2 cup
- dried dill weed
As soon as the home made cream of chicken soup has thickened, add the Montery jack cheese, Parmesan cheese, and sour cream to the soup and stir to melt and blend the cheeses. Set aside creamy mixture. In a large mixing bowl add the diced chicken, mushrooms, pimento, and 8oz melted butter. Stir to blend well. Then add the cream soup/cheese mixture to the chicken/pasta mixture and stir slightly to mix well. Pour mixture into a gerased 13×9 dish or a large greased 10″ iron skillet. Spread mixture evenly over dish or skillet. Top with more Parmesan cheese, dried dill weed, and paprika. Bake in 350 degree preheated oven 30-40 minutes or until cheese is golden brown and casserole is bubbly.
This recipe freezes well and is the perfect dish to make for large crowds or take to someone who is sick or on bed rest.
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