Easy Chicken Tetrazzini
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. The Test Kitchen
2-3 ccooked chicken (depending on how much you like or have on hand)
1 lbspaghetti noodles
8 ozsliced mushrooms (you can use canned but I like fresh better)
2 jar(s)Alfredo sauce, 15 oz each
1 can(s)cream of chicken soup
1 can(s)cream of cheddar cheese soup
1 jar(s)pimentos (I use the large one, 4 oz)
1 cshredded 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.