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CHICKEN TETRAZZINI
4 chicken breast halves, boneless, skinless
1 onion, chopped
8 ounces fresh mushrooms, sliced
8 ounces linguini, cooked
2 10-ounce cans condensed cream of chicken soup
1 teaspoon salt
1
⁄2 teaspoon dried Italian seasoning
1
⁄8 teaspoon pepper
1 tablespoon dried parsley
1
⁄2 cup white wine
1
⁄2 cup grated Parmesan cheese
Preheat roaster oven for 20 minutes on 400°F. Spray liner with non-stick cook-
ing spray. Add chicken, onion and mushrooms. Cover and cook for 30 minutes,
turning after 15 minutes. Mix together linguini, soup, salt, Italian seasoning,
pepper, parsley and wine. Pour over chicken mixture. Cover and turn control
knob to 250°F and cook 30 to 45 minutes or until chicken is done. Sprinkle with
cheese. Cover and cook 5 to 10 minutes.
Makes 4 servings
ITALIAN CHICKEN
1 3-pound whole chicken
2 tablespoons olive oil
1 tablespoon dried Italian seasoning
2 cloves garlic, minced
1 pound new potatoes
1 pound baby carrots
Preheat roaster oven 20 minutes on 400°F. Place chicken on rack. Using oven
mitts, place rack into liner. Drizzle 1 tablespoon olive oil over chicken and sprin-
kle with
1
⁄2 tablespoon of Italian seasoning and 1 clove of garlic. Cover, turn con-
trol knob to 325°F and roast 30 minutes. Add potatoes and carrots. Drizzle with
the remaining olive oil, Italian seasoning and garlic. Cover and turn control knob
to 375°F and roast for 1 hour or until done.
Makes 4 to 6 servings
PORK CHOPS AND SAUERKRAUT
4 boneless center cut pork chops
1 onion, chopped
4 strips bacon, chopped
1 27-ounce can sauerkraut, drained
1 cup chicken broth
Preheat roaster oven for 20 minutes on 400°F. Spray liner with non-stick cook-
ing spray. Add pork chops, onion and bacon to liner. Cover and cook 15 min-
utes, turn meat and stir onion and bacon. Cover and cook 15 minutes. Add
sauerkraut and broth. Cover and turn control knob to 300°F. Cook for 60 to 75
minutes or until meat is tender.
Makes 4 servings
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40217 (RSTS6) Oven E/F/S-minimu 11/19/99 5:03 PM Page 12