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.
Blue Ribbon Recipe
Cheesy and creamy, this easy chicken tetrazzini is a fantastic fall dinner. The flavors from the mushrooms, pimentos, and Alfredo mix with a cheese sauce. It bakes together making the chicken and spaghetti infuse with all those yummy flavors. This is sure to be a hit on your dinner table. Keep this recipe handy for Thanksgiving leftovers. It will work great with turkey too.
serves6-10 depending on how hungry your eaters are.
prep time30 Min
cook time1 Hr
Ingredients For easy chicken tetrazzini
cooked chicken (depending on how much you like or have on hand)
sliced mushrooms (you can use canned but I like fresh better)
Alfredo sauce, 15 oz each
cream of chicken soup
cream of cheddar cheese soup
pimentos (I use the large one, 4 oz)
shredded cheddar cheese
How To Make easy chicken tetrazzini
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.
In a 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.
Pour into 9x13 dish (or put 1/2 in the freezer for later use).
Top with shredded cheddar cheese
Bake covered for 1 hour at 325.
Serve with crusty bread and a salad...yum yum!
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