Annmama’s Chicken Tetrazzini

Chicken Tetrazzini Recipe – my Grandmother’s recipe! Chicken, vermicelli pasta, cream of chicken and mushroom soup, chicken broth, parmesan cheese. One of my all-time favorite recipes. I can eat way too much of this stuff! Can make ahead and freezer for later.

Chicken Tetrazzini Recipe - my Grandmother's recipe! Chicken, vermicelli pasta, cream of chicken and mushroom soup, chicken broth, parmesan cheese. One of my all-time favorite recipes. I can eat way too much of this stuff! Can make ahed and freezer for later.

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 Recipe - my Grandmother's recipe! Chicken, vermicelli pasta, cream of chicken and mushroom soup, chicken broth, parmesan cheese. One of my all-time favorite recipes. I can eat way too much of this stuff! Can make ahed and freezer for later.

Chicken Tetrazzini Recipe - my Grandmother's recipe! Chicken, vermicelli pasta, cream of chicken and mushroom soup, chicken broth, parmesan cheese. One of my all-time favorite recipes. I can eat way too much of this stuff! Can make ahed and freezer for later.

Yield: serves 8

Chicken Tetrazzini

prep time: 10 MINScook time: 1 hour and 30 MINStotal time: 1 hours and 40 mins

ingredients:

  • 1 whole rotisserie chicken
  • 16-oz vermicelli pasta, cooked according to package directions
  • 4 cups chicken broth
  • 1 (10.75-oz) can cream of chicken soup
  • 1 (10.75-oz) can cream of mushroom soup
  • 1 tsp garlic powder
  • 1/2 cup grated parmesan cheese

instructions:

  1. Preheat oven to 350ºF.
  2. Remove skin from chicken and discard. Remove meat from the chicken and chop.
  3. Whisk together soups, chicken broth, and garlic powder.
  4. Lightly spray a 9×13-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.
  5. Cover with foil and bake for -1-1/2 hours.

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Comments

  1. 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?

  2. 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!

  3. 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!

  4. 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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