To get into the tetrazzini!
This is an excellent chicken pasta casserole bake that my mom used to always make on Saturdays for Gator Football gatherings. I loved this dish growing up and Mike was hooked the first time he had it as well, and is definitely one of his favorites.
I make this for any occasion; from weeknight meals (makes great leftovers) to pot luck gatherings and everything in between. Versatile and easy – my kind of meal!
![IMG_3349-1 IMG_3349-1](http://lh4.ggpht.com/-enAymr425Es/Tx4dg5EmGbI/AAAAAAAAItE/cHYzXd17OBE/IMG_3349-1_thumb%25255B6%25255D.jpg?imgmax=800)
The following recipe is the general version that I make most times, but the best part of this dish is that you can add an array of different ingredients to liven it up every now and then. Bon appetit!
![IMG_3342 IMG_3342](http://lh3.ggpht.com/-rV-mVosGXV4/Tx4dhYB3mTI/AAAAAAAAItM/RYhQIHns2zg/IMG_3342%25255B13%25255D.jpg?imgmax=800)
Chicken Tetrazzini
Print this recipe!
- 1 box spaghetti noodles
- 1 container baby bella mushrooms, cut into fourths
- 1/2 of a large sweet onion, diced
- 1 clove garlic, pressed
- 1 12 oz container of canned chicken (drained), or 1-2 chicken breasts cooked and chopped
- 1 cans reduced fat Cream of Mushroom Soup
- 6 oz reduced fat cream cheese
- 3/4 C reduced fat sour cream
- 1 C reduced fat sharp cheddar cheese
Preheat oven to 350 degrees. Boil noodles according to package directions and drain. While the noodles are cooking, in a separate (deep) pan, sauté the onion and mushrooms in about 1 T of olive oil until cooked through and tender. Salt and pepper and then add pressed garlic. Cook for 1-2 more minutes.
![IMG_2633 IMG_2633](http://lh5.ggpht.com/-72ECGOzoo9M/Tx4dhs6ImWI/AAAAAAAAItU/TVi2DPxTy0o/IMG_2633%25255B7%25255D.jpg?imgmax=800)
![IMG_3336 IMG_3336](http://lh4.ggpht.com/-J_SE2Oy7gNg/Tx4dhzq2jHI/AAAAAAAAItc/jLWUS2rZvF4/IMG_3336%25255B7%25255D.jpg?imgmax=800)
![IMG_3337 IMG_3337](http://lh4.ggpht.com/-m-O0s_IkPeM/Tx4diIe9dnI/AAAAAAAAItk/_Kvhk8OIl-w/IMG_3337%25255B7%25255D.jpg?imgmax=800)
![IMG_3338 IMG_3338](http://lh3.ggpht.com/-jixpiDT2MtY/Tx4dimCK3-I/AAAAAAAAIts/lMvrJ2lfyCU/IMG_3338%25255B7%25255D.jpg?imgmax=800)
Add the chicken, soup, cream cheese and sour cream into the onion and mushroom mixture. Stir to combine. Add the drained noodles* and mix well. Transfer mixture into a 9x13 baking dish (or baking dish of choice) and bake for 20 minutes. Top with cheese and bake for 10 more minutes.
![IMG_3339 IMG_3339](http://lh5.ggpht.com/-JIKd1fE9Oqc/Tx4djCrm2_I/AAAAAAAAIt0/LX5jZOu0YzM/IMG_3339%25255B7%25255D.jpg?imgmax=800)
*reserve about 1 C of the pasta water to add to the mixture to thin out if desired.
Variation ideas:
- Veggies– add diced tomatoes, broccoli or even frozen peas to add color and more vegetable power. The possibilities are endless!
- Instead of topping with cheese, top with panko (Japanese breadcrumbs). Just mix the bread crumbs with a little bit of garlic salt, parmesan and olive oil for a crunchy topping.
- No chicken? Use turkey instead.
- Remember, if the recipe quantity is too large for your needs…halve it! It will be just as delicious.
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