chicken tetrazzini
(1 RATING)
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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prep time
1 Hr
cook time
1 Hr
method
---
yield
8 or more
Ingredients
- LAYER IN BOTTOM OF 9 X 13 BAKING DISH
- 1 - whole cooked chicken- boned
- 1/2 pound sliced mushrooms
- 2 cups colby-jack cheese (or your fav. mix shred. cheese)
- 1 package 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 hot water
- 2 tablespoons chicken bouillon base
- TOPPING
- 2 tablespoons butter (room temp)
- 1 cup italian seasoning bread crumbs
How To Make chicken tetrazzini
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Step 1Layer the chicken, mushrooms, Optional veggies, 1 cup of cheese. Then add the noodles and the other half of the cheese.
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Step 2In 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.
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Step 3Then 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!
- 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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