Cheesy Chicken Tetrazzini
I think this recipe may have initially gone viral for the wrong reasons. There’re a lot of questionable-looking ingredients at the start of it. I have a feeling people may have kept watching out of confusion and curiosity. Hey, I don’t mind at all. I’m glad it kept their attention long enough to turn their opinion around. Please keep that in mind if you’re scratching your head while making this recipe. It’s just one of those things that doesn't look too great until it does. You just have to trust me on this one. I’m not exactly sure what happens in the oven that transforms this into one of the most delicious dinners that I’ve ever had. I’ve just had to accept that some questions aren’t meant to be answered, and that’s okay. Try this and I can guarantee you will be pleasantly surprised!
Serves6 - 8
Ingredients
- 1 rotisserie chicken, shredded
- 1 (10.5-oz [298-g]) can cream of chicken soup
- 1 (10.5-oz [298-g]) can cream of mushroom soup
- 1/4 cup (60 ml) sour cream
- 1 (8-oz [226-g]) block of cream cheese, softened
- Salt and pepper, to taste
- 1 lb (454 g) spaghetti, cooked
- 1 1/2 cup (168 g) shredded Monterey Jack cheese, divided
- 1 1/2 cup (170 g) shredded Cheddar cheese, divided
- Fresh chopped parsley, for garnish
DIRECTIONS
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Preheat the oven to 400°F (204°C).
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In a large bowl, add the shredded chicken, chicken soup, cream of mushroom soup, sour cream and cream cheese. Season it with salt and pepper. And add in the cooked spaghetti. Thoroughly mix everything together until it’s well combined. Then add 1 cup (112 g) of the Monterey Jack and 1 cup (113 g) of the Cheddar. Gently mix the cheeses in.
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Add the mixture to a 9 x 13–inch (23 x 33–cm) baking dish and top it with the remaining ½ cup (56 g) of Monterey Jack and ½ cup (57 g) of Cheddar. Bake it uncovered for 20 minutes, or until the cheese is melted and the sides are bubbling. Add the fresh parsley to the top and let it cool slightly before serving.