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Chicken Tetrazzini

This is a quick and easy recipe for those times life gets busy and you don’t have time spending hours in the kitchen. Not to mention it’s pretty cheap and you’ll have leftovers.

Instructions:

Boil your water for your pasta and add some chicken bouillon for season, cook your pasta according to the directions. While your pasta is cooking, dice up your onion and bell pepper. I used a store bought rotisserie chicken to cut down on time, pull the chicken apart/ hand shred it and be sure discard the skin. Once your pasta is done, drain it and set it to the side, in the same pot add in some butter and sauté your onion,

bell pepper and garlic until soft. Add in your shredded chicken, and season it with whatever you like. Add in your peas, also mushrooms if you’d like, sour cream, cream

of mushroom, cream of chicken, melted butter and chicken broth. Mix it all together in your baking dish. Bake on 350 for 20-25 minutes.


Ingredients:

1 rotisserie chicken

1/2 green bell pepper

1/2 yellow onion

1 tbs of minced garlic

1 -10oz. can of cream of mushroom soup

1- 10 oz. can of cream of chicken soup

2 cups of chicken broth

2 cups of shredded cheese

1/2 cup of frozen peas

1 cup of sour cream

1 pack of thin spaghetti noodles

1/2 cup of melted butter

Chicken bouillon to season pasta water

*Seasonings of your choice, I used Tonys Cajun seasoning, garlic pepper, Italian seasoning








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