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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Easy Chicken Tetrazzini Recipe

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This recipe for Easy Chicken Tetrazzini is from The Kise Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 ounces cans
Cream Of Chicken Soup
10 ounces cans
Cream Of Mushroom Soup
2 cups
Sour Cream
½ cup
Butter (melted)
½ cup
Low-Sodium Chicken Broth
1 teaspoon
Salt
½ teaspoon
Pepper
¼ teaspoon
Garlic Powder
½ cup
Peas (frozen)
1 pound
Chicken (seasoned cooked, chopped or shredded)
1 pound
Thin Spaghetti (cooked al dente)
1 ½ cups
Mozzarella Cheese (shredded)
½ cup
Cheddar Cheese (shredded)
2 tablespoons
Parmesan Cheese (grated)
add
Parsley (fresh chopped, for garnish
Directions:
Directions:
Preheat oven to 350 degrees F. Coat a 9×13 baking dish with nonstick cooking spray, set aside.
In large bowl whisk together both soups, sour cream, butter, chicken broth, salt, pepper, and garlic powder until combined.
Stir in the peas, chicken, and spaghetti; toss to combine until fully coated.
Pour mixture into the prepared baking dish and sprinkle with the cheeses.
Cover with foil and bake for 30 minutes, then remove foil and continue baking for another 15 minutes until cheese is melted and casserole is hot throughout.
Remove from oven and sprinkle with parsley. Let stand 5-10 minutes.
Serve and enjoy!
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes cook time 45 minutes

 

 

 

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