Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Easy Chicken Tetrazzini #080
About the Recipe
This easy chicken tetrazzini is made with leftover cooked chicken and canned soup.
It’s the perfect recipe for busy weeknights because it’s so easy to assemble.
Once you pop the dish in the oven, you’ll have time to take care of other things on your to-do list.
—Martha Sue Stroud, Clarksville, Texas
TOTAL TIME: Prep: 15 min. Bake: 1 hour
YIELD: 8 servings.
Ingredients:
• 1 package (16 ounces) uncooked spaghetti
• 2 tablespoons butter
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 2 cups cubed cooked chicken
• 2 cans (4 ounces each) mushrooms, drained
• 1 jar (2 ounces) diced pimiento, drained
• 1 can (10-3/4 ounces) condensed cream of mushrooms soup, undiluted
• 2 cups 2% milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 to 1-1/2 cups shredded cheddar cheese
Getting it done:
• 1. Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, melt butter in a large Dutch oven over medium-high heat; add green pepper and onion. Cook and stir until vegetables are crisp-tender, 4-5 minutes. Stir in chicken, mushrooms, pimientos, soup, milk, garlic powder and salt. Drain spaghetti; add to pan and toss to coat.
• 2. Pour into a greased 13×9-in. baking dish. Cover and bake until hot and bubbly, 50-60 minutes. Uncover; sprinkle with cheese. Bake, uncovered, until cheese is melted, about 10 minutes.
Recipe Categories
