Chicken Tetrazzini Recipe

Chicken Tetrazzini seamlessly blends tender chicken, pasta noodles, and a luscious, creamy sauce. This recipe delivers a decadent taste in a comforting yet light casserole dish.

Ingredients:

8 oz spaghetti noodles
4 cups chicken broth
¼ cup onion, chopped
¼ cup green bell pepper, chopped
½ cup mushrooms, chopped
1 tablespoon pimientos
¼ cup black olives, chopped
3 tablespoons butter
1 teaspoon garlic powder
Salt and pepper to taste
1 ½ cups cooked chicken, shredded
½ cup milk
1 can cream of chicken soup
1 cup of cheddar cheese, shredded

Instructions:

1. Begin by preheating the oven to 350 degrees. Make sure to wait until your oven is fully heated before using it for this dish. If you don’t, it can cause your food to cook unevenly.

2. Sauté the onion, bell pepper, mushrooms, pimientos, and black olives in the butter until the onion is translucent and the vegetables begin to get fragrant. This step will take no more than 5 to 6 minutes in total, but make sure to watch it and cook to your pretense.

3. Next, cook the noodles in the chicken broth according to package instructions and drain. A good al dente pasta only takes about 7 minutes, but if you prefer more tender pasta, a good 10 minutes should be the perfect amount of time.

4. Then, in a large bowl, stir together the noodles, sautéed vegetables, chicken, milk, soup, garlic powder, salt & pepper, and ½ of the grated cheese until well combined – this mixture should be quite moist. Make sure to mix well as to be sure that all ingredients are incorporated well.

5. Pour into a casserole dish and bake for 30-40 minutes until bubbly. After about 30 minutes of cooking, keep an eye on your casserole. If you prefer a more toasty or bubbly top, keep it in for 10 minutes more. If you like it even more toasty, then about 5 more minutes should do the trick, but this is also up to your personal preference.