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Tuesday, August 30, 2011

Chicken Tetrazzini

This was a recipe I linked to in my Menu Plan Monday. It was so good that I wanted to share it in full here! The only change I made was to add broccoli, which seemed to go really well with it. It was also a big help in my "eating through the pantry" project with the 3 different kinds of soup, the chicken broth and then the pasta. Plus, it was easy to make too.

1 box regular or thin spaghetti
3/4 cup chicken broth
4-6 cups chopped, cooked chicken (4-6 chicken breasts)
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1-1/2 cups sour cream
1 box sliced mushrooms
1 bag frozen cut broccoli
1 cup Parmesan cheese
1/4 t pepper
1/2 t salt
Shredded cheddar to top

  • Cook pasta according to directions. Once done, pour back into pot and add chicken broth. Let sit.
  • Stir together the cooked chicken with soups, salt, pepper, sour cream, Parmesan cheese , mushrooms and broccoli.
  • Add pasta and mix well together.
  • Place in 9x13 pan and sprinkle with the shredded cheddar.
  • Bake at 350 for 30 minutes or until cheese is melted and sides are bubbly.
  • This makes enough for two 9x13 dishes, so split in half. I cooked one, and put the other half in a gallon Ziploc bag which will go in my freezer.


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