chicken tetrazzini
(3 ratings)
I received this recipe from a dear friend and it is delicious. The bought rotisserie chicken could easily be used in this also. It makes a large container for a big family, a potluck, or to put into 2 containers and freeze one for later. It is really good with a salad and Texas Toast or French Bread.
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(3 ratings)
Ingredients For chicken tetrazzini
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4 ccooked chicken breast, shredded or in small chunks (you can boil, marinate in Italian dressing or roasted)
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1/2 - 1cup chicken broth
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16 ozfettuccine, angel hair, or linguine pasta, cooked and drained
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1 canEACH of cream of mushroom soup, cream of chicken soup, and cream of celery soup (I use the heart healthy, lower sodium variety)
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8 ozsour cream, lite
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6 ozmushrooms
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1/2 cupparmesan cheese
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salt and pepper
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2 ccheddar cheese (save some for topping)
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1/2 cEACH of celery and onion
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garlic to taste
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black olives, optional
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bell pepper, optional
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Accent seasoning
How To Make chicken tetrazzini
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1Cook chicken as desired. Shred or cut into small chunks. Cook pasta according to package directions, drain.
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2Sauté onions, celery, mushrooms and garlic in extra virgin olive oil (also bell pepper if you are using it - I even sauté canned mushrooms). Spray large baking dish with cooking spray. Mix chicken, pasta, soups, broth, sour cream and sautéd veggies. Mix well.
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3At this point you can add 1/2 of the cheeses and mix well. Pour into baking dish. Top with remaining cheese.
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4Bake in preheated 350 oven degree until bubbly, about 30-45 minutes. NOTE: If you feel you need more chicken broth, add before you top with the cheese. If you feel you need to decrease cheese for health sake that's fine. I also use whole wheat pasta.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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