chicken tetrazzini
(1 rating)
A speedy Italian classic, can be made ahead for easy weeknight dinners. Freeze an unbaked casserole up to 1 month, if desired. Thaw overnight in frig. Let stand 30 minutes at room temp, & bake as directed. Mmmmmm!
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(1 rating)
yield
12 serving(s)
prep time
15 Min
cook time
30 Min
Ingredients For chicken tetrazzini
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1 pkgangel hair pasta
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1/2 cchicken broth
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1rotisserie chicken, deboned & cut into bite-size pieces
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1 - 10 3/4 cancream of mushroom soup, undiluted
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1 - 10 3/4 cancream of chicken soup, undiluted
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1 - 10 3/4 cancream of celery soup, undiluted (or can use cream of onion)
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1 - 16 ozsour cream
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3 jarportobello mushrooms, sliced
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1/2 cshredded parmesan cheese
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1/2 tspsalt
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1 tspblack pepper
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2 cshredded cheddar cheese
How To Make chicken tetrazzini
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1Preheat oven to 350 degrees.
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2Cook pasta according to directions; drain. Return to pot or very large bowl, toss with chicken broth.
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3In large bowl, stir together chicken & next 8 ingredients; mix well, add to pasta & toss well. Spoon mixture into 2 lightly greased 11 x 7" baking dishes. Sprinkle with cheddar cheese.
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4Bake, covered for 30 minutes; uncover & bake 5 more minutes or until cheese is melted & bubbly.
- 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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