chicken tetrazzini
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.
prep time
cook time
method
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yield
Ingredients
- 4 cups cooked chicken breast, shredded or in small chunks (you can boil, marinate in Italian dressing or roasted)
- 1/2 - 1 - cup chicken broth
- 16 ounces fettuccine, angel hair, or linguine pasta, cooked and drained
- 1 can EACH of cream of mushroom soup, cream of chicken soup, and cream of celery soup (I use the heart healthy, lower sodium variety)
- 8 ounces sour cream, lite
- 6 ounces mushrooms
- 1/2 cup - parmesan cheese
- - salt and pepper
- 2 cups cheddar cheese (save some for topping)
- 1/2 cup EACH of celery and onion
- - garlic to taste
- - black olives, optional
- - bell pepper, optional
- - Accent seasoning
How To Make chicken tetrazzini
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Step 1Cook chicken as desired. Shred or cut into small chunks. Cook pasta according to package directions, drain.
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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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