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Chicken Tetrazzini
Chicken Tetrazzini
"Pasta, chicken, cream soup, and Parmesan cheese are the main ingredients. My family thinks it’s the best! Thanks to Plain Chicken for the inspiration! Per my usual M.O., I made a few tweaks to suit my family’s tastes. Everyone raved. Baking this recipe takes about an hour but hands-on time is just minutes. I cut and diced fresh chicken breasts, but you could just as easily use rotisserie chicken and shave off a few minutes of prep. We like the extra flavor from using one can each of cream of mushroom soup and cream of chicken soup, but that’s another personal preference that is easy to adjust."
Serves6
Preparation Time15 min
Cooking Time45 min
Instruction
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Preheat oven to 375°
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Butter the inside of a 9×13 casserole dish and set aside.
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Put your chicken stock/broth in a large pot and bring to a boil.
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Add your noodles and cook about 10 minutes, or until tender.
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Let sit for about 5 minutes in pot while you prepare your other ingredients.
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Combine cream of mushroom, cream of chicken, garlic powder, onion powder, salt and 1/2 cup of Parmesan cheese in a medium bowl.
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Cut your chicken into small bite sized pieces.
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Put about half of your vermicelli pasta on the bottom of your casserole dish
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Layer half of your chicken on top of your pasta
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Layer half of the soup/cheese mixture on top of the chicken
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Repeat Layers
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Top with remaining Parmesan cheese
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Cover your casserole with foil and place in the oven and cook for about 45 minutes at 375°. Remove foil and continue cooking until all bubbly around the edges and most importantly in the middle. Don’t skip this bubbly in the middle step or your chicken might be undercooked and that wouldn’t be good.
