Easy Chicken Tetrazzini

Lynelle Caldwell

By
@caldwell1932

Came up with this recipe one day from what I had on hand in my pantry and freezer. Became one of my family's favorites. Also freezes really well so sometimes i put 1/2 in the freezer in case of last minute dinner or to take to a friend or neighbor. Makes a 9x13 pan so it's great to take to a potluck.


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Serves:

6-10 depending on how hungry your eaters are.

Prep:

30 Min

Cook:

1 Hr

Ingredients

2-3 c
cooked chicken (depending on how much you like or have on hand)
1 lb
spaghetti noodles
2 Tbsp
butter
8 oz
sliced mushrooms (you can use canned but i like fresh better)
2 jar(s)
alfredo sauce
1 can(s)
cream of chicken soup
1 can(s)
cream of cheddar cheese soup
1 jar(s)
pimentos (i use the large one)
1 c
shredded cheddar cheese

Directions Step-By-Step

1
Cook spaghetti noodles as directed for al dente. They will cook more in the sauce so if they are too soft they get mushy. Sometimes I add chicken stock to pasta water to add flavor to the spaghetti.

While pasta cooks make sauce. Or if you're like me & hate dishes just wait until noodles are draining and use the same pan.
2
In pan, melt butter and cook mushrooms if using fresh. Add the rest of the ingredients and stir together until soups and Alfredo sauce are combined.

Mix pasta with sauce and pour into 9x13 dish (or put 1/2 in freezer for later use)
3
Top with shredded cheddar cheese and bake covered for 1 hour at 325.

Serve with crusty bread and a salad...yum yum!

About this Recipe

Course/Dish: Chicken, Pasta
Other Tag: Quick & Easy
Hashtags: #Casserole, #potluck