Spaghetti is one of America’s favorite go-to dinners. The next time you are planning to serve spaghetti, cook an extra half-pound of pasta to use for Chicken Tetrazzini. Use leftover roasted chicken, and all you have to do is toss the ingredients together and bake. It’s so easy: You could serve spaghetti & meatballs one night, roasted chicken the next night, and Chicken Tetrazzini on the third night. You’ve saved time and money just by planning a few nights of meals.
Chicken Tetrazzini easily doubles and freezes well. Chicken Tetrazzini can be tailored to suit any family’s tastes. Don’t like mushrooms? Omit them. Love mushrooms? Use cream of mushroom soup. Want low-fat? Use fat-free soup, low-fat sour cream, and 2% cheddar cheese. Need to reduce your sodium intake? Use low-sodium broth and soup. Have a variety of cheeses in your fridge? Use Monteray jack, mozzarella, Swiss, or a combination to equal 1 c. shredded cheese. There are many ways to create just the right dish for your family.
8-oz spaghetti, vermicelli, linguine, or fettucine, uncooked
1/4 c. chicken broth
2 c. chopped, cooked chicken
1 can cream of chicken soup
½ c. sour cream
1 (3-oz) jar mushrooms, drained
1/4 c. Parmesan cheese, shredded
½ t. ground black pepper
1/4 t. salt
1 c. shredded cheddar cheese, divided
1 T. Fresh chopped parsley
Prepare pasta according to package directions; drain. Return to pot and toss with chicken broth. Stir together chopped cooked chicken, next 6 ingredients and ½ c. cheddar cheese in a large bowl; add pasta, and toss well. Spoon mixture into lightly greased 8×8 or 9×9 baking dish. Sprinkle evenly with remaining ½ c. cheddar cheese. Bake, covered, at 350 degrees for 30 minutes; uncover, top with parsley, and bake 5 more minutes or until cheese is melted and bubbly.
Freeze unbaked casserole up to 1 month, if desired. Thaw casserole overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.