Chicken Tetrazzini Recipe

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Chicken Tetrazzini

Tina Medeiros

By
@kitchbitch

This recipe came from my dear Mother in law Daisy! This is a family favorite!
Prep time will vary depending on the choice of chicken. I use rotisary chicken from the store because it is faster and easier.
This is also a great recipe for left over Turkey!


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Comments:

Serves:

8 or more

Prep:

1 Hr

Cook:

1 Hr

Ingredients

LAYER IN BOTTOM OF 9 X 13 BAKING DISH

1
whole cooked chicken- boned
1/2 lb
sliced mushrooms
2 c
colby-jack cheese (or your fav. mix shred. cheese)
1 pkg
spegetti noodles cooked el dente

OPTIONAL: I SOMETIMES ADD SOME CHOPPED FRESH BROCCOLI OR ASPARAGUS PEICES IF I HAVE IT.

SAUCE

1
large can of cream of chicken soup
1/2 can(s)
hot water
2 Tbsp
chicken bouillon base

TOPPING

2 Tbsp
butter (room temp)
1 c
italian seasoning bread crumbs

Directions Step-By-Step

1
Layer the chicken, mushrooms, Optional veggies, 1 cup of cheese. Then add the noodles and the other half of the cheese.
2
In a sauce pan heat the water and bouillon, add the cream soup and stir til it is smooth and hot.
Poor over the noodles, I use a fork to poke the noodles and help the sauce flow through a little.
3
Then mix your bread crumbs and butter together with a fork and sprinkle on top of the dish. Bake covered for about 30 minutes and then remove the cover and back another 15-20 minutes until golden brown on top. Let sit for about 10 minutes and then serve!

About this Recipe

Course/Dish: Chicken, Pasta
Other Tags: Quick & Easy, For Kids
Hashtag: #cheese