Chicken Tetrazzini Recipe
I love Chicken Tetrazzini. I have a couple of recipes on the blog, but I am always up to try a new version. This version is from my friend, Katherine. She posted this on her blog and it was just different enough from my versions that I wanted to give it a try.
This is SO delicious! We ate this for dinner and again for lunch the next day. I really, really liked it. I loved the cheddar cheese. My Chicken Tetrazzini recipes use parmesan cheese. This was a nice change for us.
I took a shortcut and used a whole rotisserie chicken. If you don’t want to use a rotisserie chicken, just cook up 4 chicken breasts. You can also assemble this ahead of time and refrigerate it until you are ready to bake.
Katherine’s Chicken Tetrazzini
ingredients:
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12-oz spaghetti noodles (¾ of 16oz box)
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3 cups chicken broth
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1 (10.75-oz) can cream of mushroom soup
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1 (10.75-oz) can cream of chicken soup
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1 Tbsp Worcestershire sauce
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2 Tbsp dried onion flakes
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2 cups shredded cheddar cheese
- 1 whole rotisserie chicken (4 breasts, cooked and chopped)
instructions:
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Preheat oven to 350 degrees.
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Remove chicken from bone and chop. Discard skin. Set aside.
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Cook noodles according to package directions. Drain and set aside.
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Whisk together chicken broth, cream of mushroom soup, cream of chicken soup, Worcestershire sauce, and onion flakes. Stir in 1 cup of cheddar cheese.
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In a lightly greased 9×13-inch pan, layer cooked noodles, chopped chicken and then pour sauce over casserole. Top with remaining cup of cheese.
- Bake uncovered for 30 minutes – 40 minutes, until bubbly.
Could this dish be split in half and frozen? Way too much for my small family and there is nothing I like more than cooking once and having 2 meals. It does sound delicious.
that would work great! Enjoy!
I feel like the queen and king of England liked my dish! š Thanks for sharing.