Tuesday, September 11, 2012

Chicken Tetrazzini


This is my take on one of our family's favorite recipes - Chicken Tetrazzini.  My Grandmother and Mom would always make this the night before Thanksgiving and Christmas.  I am not a big fan of turkey, so they would make this so I would have leftovers at the holiday feast.  I absolutely love this dish.  This is one of those dishes that I could eat myself sick on - doesn't everybody have one of those?

This is so simple, but it is seriously delicious.  To cut down on prep time, I use a whole rotisserie chicken. You can assemble this the night before and just pop it in the oven when you are ready.  This also makes great leftovers and freezes well - which is good because this makes a ton!  Chicken Legs' favorite part of the dish is the browned parmesan cheese crust on top.


Chicken Tetrazzini
(Printable Recipe)

1 whole rotisserie chicken
16 oz vermicelli pasta, cooked according to package directions
32 oz chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
1 tsp garlic powder
1/2 cup grated parmesan cheese

Preheat oven to 350.

Remove meat from the chicken and chop.

Whisk together soups, chicken broth, and garlic powder.

Lightly spray a 9x13-inch pan with cooking spray.  Layer 1/2 vermicelli, 1/2 chicken, and 1/2 of soup mixture. Sprinkle half of the parmesan cheese on the pasta.  Repeat layers and top with remaining parmesan cheese.

Cover with foil and bake for 1 1/2 hours.


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28 comments:

  1. Yum!! I love chicken Tetrazzini. One of my favorite dishes!!

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  2. Do you boil the pasta first? Thanks!

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  3. YUM, I made the potato casserole last night for dinner! Thanks for sharing all of these YUMMY recipes! My Husband is loving them too:O) Have a blessed day, HUGS!

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  4. That is one of those old faithful recipes!

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  5. @Laurie & doublegranny - Yes. 16oz vermicelli, cooked according to pkg directions.

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  6. If you didn't use a rotisserie chicken, how many chicken breasts would you use?

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  7. Shelly - it depends on the size - I would use 2 pounds of chicken breasts. So, 3 or 4 depending on the size.

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    Replies
    1. Do you use the grated parmesan in the green shaker or grated off a block?

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    2. Vickie - I used the green shaker, but grated would be fine too

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  8. Is it really 90 minutes of cook time? I'm still willing to give it a whirl because this sounds DELICIOUS!!

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  9. Mrs.O'C - I do cook it for 90 minutes. It is worth it - this is really delicious!

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  10. Would ANY other noodle work for this? Like egg noodles?

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  11. Yum!! I made this for dinner last night and it was a hit. Super easy to put together with things from the pantry, but had that loving, comfort food quality. For the leftovers tonight I sauteed some walnuts in butter and put those on before I reheated it in the oven. It was wonderful! Thank you!

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  12. This is similar to a family favorite here. Can't wait to try your version. Also wanted to let you know you have your own board on my Pinterest because I love your recipes so much! Thanks for sharing!

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  13. made this tonight - really delicious! i was impressed that it wasn't as high calorie as i thought when i put it into recipe calculator. thanks for a great recipe! next time i might try adding in veggies to make this a full meal casserole... has anyone else done that?

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  14. I've never had chicken tetrazzini before, but this sounds amazing.

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  15. This comment has been removed by the author.

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  16. Cooper absolutely loved it: "Mom, this is really good!" You have no idea how rare that comment is in our house. He even wanted to taked leftovers in his lunch today.

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  17. Seriously... It says pasta: COOKED ACCORDING TO PACKAGE... Why ask if u are supposed to boil it first?

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  18. About how many servings does this make?

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  19. Haley - this would make at least 8 servings

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  20. This recipe has a lot of problems. First, 32 oz of broth is way too much, as is 16 oz of pasta. The liquid rimmed the edge of the 13 x 9 pan and caused runover in the oven. Dish was bland with no added salt or pepper. The pic clearly shows cheddar cheese, not Parmesan, and I will indefinitely not be making it again.

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  21. Mine is baking in the oven right now. I can already tell I have a new potluck favorite.

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  22. Could I put this together the night before and refrigerate? I am looking for dishes that I can do that with because I don't get home from work until 5:30 so I need food that all my husband has to do when he gets home is put it in the oven.

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  23. Am I miss g sometjing? What do you do with the chicken broth? Do you mix it with the soups?

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    Replies
    1. yes - "Whisk together soups, chicken broth, and garlic powder."

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