Real Recipes From Real Home Cooks ®

chicken tetrazzini

(1 rating)
review
Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

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!

(1 rating)
yield 12 serving(s)
prep time 15 Min
cook time 30 Min

Ingredients For chicken tetrazzini

  • 1 pkg
    angel hair pasta
  • 1/2 c
    chicken broth
  • 1
    rotisserie chicken, deboned & cut into bite-size pieces
  • 1 - 10 3/4 can
    cream of mushroom soup, undiluted
  • 1 - 10 3/4 can
    cream of chicken soup, undiluted
  • 1 - 10 3/4 can
    cream of celery soup, undiluted (or can use cream of onion)
  • 1 - 16 oz
    sour cream
  • 3 jar
    portobello mushrooms, sliced
  • 1/2 c
    shredded parmesan cheese
  • 1/2 tsp
    salt
  • 1 tsp
    black pepper
  • 2 c
    shredded cheddar cheese

How To Make chicken tetrazzini

  • 1
    Preheat oven to 350 degrees.
  • 2
    Cook pasta according to directions; drain. Return to pot or very large bowl, toss with chicken broth.
  • 3
    In 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.
  • 4
    Bake, covered for 30 minutes; uncover & bake 5 more minutes or until cheese is melted & bubbly.
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT