Monday, October 17, 2011

Chicken Tetrazzini

This is a great "base" recipe. This means that you can prepare the recipe and add whatever your family likes (peppers, carrots, broccoli, etc.). This is also a great recipe because one recipe makes two 9x13 in pans. So it's great if you have a crowd to feed or if you want to freeze one.

Chicken Tetrazzini
1 package spaghetti (I prefer angel hair for everything-it cooks so much faster and I like the thinner noodles)
2 cans cream of chicken soup
2 cans of water (use the cream of chicken cans)
1 small can of mushrooms & stems (drained) (Optional)
1 stick unsalted butter
2 large cooked chicken breasts or 2 cans of chicken
2 cups shredded mozzarella
1 cup parmesan

1-Cook spaghetti and drain.
2-Combine drained spaghetti, cream of chicken soup, water, mushrooms, butter, and chicken in pot.
3-Cook until bubbly.
4-Separate into 2 9x13 pans.
5-Add whatever else is desired (peppers, carrots, broccoli, etc) and stir to mix.
6-Top with cheeses.
7-Freeze at this point OR bake and 350 until cheese is bubbly.

Source: Friends Eva Carman and JoAnna Robinson

No comments:

Post a Comment