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Chicken Tetrazzini
Chicken Tetrazzini
"If you’re looking for an easy comfort food casserole with minimal ingredients, this baked chicken tetrazzinI recipe is a must-try. Pasta, chicken, cream soup, and Parmesan cheese are the main ingredients. My family thinks it’s the best! 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."
Serves4
Preparation Time15 min
Cooking Time45 min
Ingredients
- 3 boneless, skinless chicken breasts (Mine were uncooked and it turned out great
- 12 ounces vermicelli pasta
- 48 ounces chicken broth
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 cup grated Parmesan cheese, divided
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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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