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Thursday, September 27, 2012

Yum Yum: Chicken Tetrazzini

This is another dish that I bring to people often.  I also get asked for the recipe quite a bit and am a little embarrassed to give it with how easy it is.

This is a good dish for weekends and make double batches to freeze but also quick enough to make during the week.

  • 1 can of Cream of Chicken Soup
  • 1 can of Cream of Mushroom Soup
  • 1 can of Cream of Chicken and Cream of Mushroom Soup
  • 3/4 cup Grated Parmesan Cheese
  • 1 tsp Onion Powder
  • 3 cups cubed cooked chicken (rotisserie chicken is great for this)
  • 4 cups Hot cooked Spaghetti
  • 1/3 cup Dry Bread Crumbs
  • 2 TBS butter
  • 1 1/4 cups Milk
  • 1/2 tsp pepper
  1. Mix soup, milk, cheese and onion powder
  2. Stir in Chicken
  3. Add spaghetti and toss to coat
  4. Pour into 3 quart baking dish
  5. Sprinkle with bread crumbs and dot with butter
  6. Bake 400 degrees for 25 minutes or until bubbly.

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