Chicken Tetrazzini
Easy to prepare chicken cassarole that family and friends will love. Great for a large gatheirng or a family meal.
Equipment
- Pot, large bowl, 2 8x11 baking dishes, cutting board, small saute skillet, foil to cover baking dishes
Ingredients
- 1 box /16 oz thin spaghetti
- 1/2 cup reserved chicken broth
- 4 cups cooked chopped chicken breast cut prior to cooking, reserve the water
- 1 10 3/4 oz can cream of mushroom you need 3 cans of the cream soups but often I only use mushroom if that's all I have on hand.
- 1 10 3/4 oz can of cream of chicken
- 1 10 3/4 ox can of celery
- 8 oz container of sour cream
- 6 oz sauted sliced mushrooms substitue:drained canned slice mushrooms
- 1/2c cup shredded or grated Parmesan cheese
- 2 cups shredded cheddar cheese Set aside 1 cup to add on the casserole before baking
- 1/2 tsp salt
- 1 tsp pepper
Instructions
- Cook cubed chicken breasts in large pot, reserve the water in the pot for cooking the spaghetti
- Cook spaghetti in the same pot and reserved water used for the chicken according to box instructionsSautie sliced mushrooms
- Set aside 1/2 cup of chicken broth from the pot
- Drian the noodles then toss with reserved 1/2 chicken broth
- Mix all ingedients except the spaghetti and the 1 cup of cheedar cheese together
- Add spaghetti and toss well
- Split mixture into lightly greased baking dishes. Sprinkle evenly with cheese.
- Bake covered at 350 for 35 minutes; uncover and bake 5 more mintues until cheese is melted
- Freezes well! I freeze one for later unless we have company. Suggested side dishes are salad with a vinaigrette , broccoli, sliced canned peaches, baked mixed fruits.