Chicken Tetrazzini

EZ tetrazzini

You will need

2 C cooked chicken, more or less

8 oz spaghetti or egg noodles cooked

1 can cream mushroom soup, or cream of chicken or cream of celery

1 8 oz can mushrooms, undrained

1 cup sour cream

1/2 c grated Parmesian cheese

Panko bread crumbs for topping

a handful of grated cheddar cheese

poultry seasoning

I use skinless chicken breasts, use what you want. I boil them with salt and a teaspoon of poultry seasoning for 15 minutes, then removed chicken chunks, and boil noodles in same water. If you use bone in chicken, don’t worry about chunking it out.

Prepare noodles, rinse and set aside.

In a saucepan, put the can of condensed soup, mushrooms, sour cream, and 1/2 C  broth to thin it a little, heat up on low with about 1/8 tsp black pepper.

Preheat your oven to 350°.

I used a Pyrex rectangle cake dish, but not the 9×13. Spray with cooking spray.

Mix your chicken, noodles, and sauce in pan which you boiled your chicken in.

Pour into baking dish, top with cheddar, Parmesian, and Panko crumbs.

Bake for 20-25 minutes.

Note

I break up the spaghetti into thirds before boiling.

This recipe is a guide. There are many recipes out there.

You may add pimientos, chopped black olives, green pepper, onion…you decide.

You may make this ahead and freeze.

This recipe can be a crowd pleaser, and easily doubled or tripled.

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