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.
- 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.
CONNECT WITH PLAIN CHICKEN