Chicken Tetrazzini

Many years ago, I was a part of the Casserole Ministry at my church.  Between the whole group, we had a nice store of several different types of casseroles that we would bring to church members in times of need - new baby, death in the family, hospitalized family member, etc.  This is an adaptation of one of those recipes.

It's very easy, family and budge friendly, and freezes well.  Great for making ahead of time and popping it into the oven when you get home from work.

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Ingredients:

8 oz spaghetti noodles
3 Tbsp butter
1 cup chopped bell pepper (mix of red and yellow)
1/4 cup onions, chopped fairly small
3 cups cooked chicken chunks
2 cups grated Monterey Jack cheese
1 can cream of chicken and mushroom soup
2/3 - 1 soup can of milk
Salt and pepper to taste

Garlic powder

Dried basil

Italian seasoning

Oregano

Paprika to garnish

Sliced almonds

Step-by-Step: 
Chop the chicken into 1” pieces. 

3 cups chicken chunks

Find a snow bunny wanna-be to help you....

 Season chicken liberally with salt, pepper, garlic powder, basil, Italian seasoning and oregano.

Salt and pepper to taste,

garlic powder

Dried basil

Italian seasoning

Oregano

Saute onions and peppers in butter.  

1 cup chopped bell pepper (mix of red and yellow)1/4 cup onions, chopped fairly small

Add the chicken when the vegetables are about half done. 

 

Cook over medium until chicken is cooked through.  Don’t overcook the chicken.  Remove from heat.

 

Put a large pot of water on to boil.  Add the spaghetti noodles when water is fully boiling and chicken is about half done.  Cook about 9 minutes according to package directions.

8 oz spaghetti noodles

Drain cooked pasta.  Return to pot. 

Add soup mix, milk, and cooked chicken to pasta.  Thoroughly mix and adjust seasoning. 

1 can of cream of chicken and mushroom soup

2/3 - 1 soup can of milk (I actually prefer more milk if it will sit a while, so it will be really creamy)

Note:  This needs lots of seasoning or else it will be bland.  I would ideally like to add Tony Chachere’s Creole seasoning, but that would be a little bit too spicy for young palates.

Add to casserole dish that is sprayed with nonstick cooking spray. 

Add cheese liberally to the top.  The cheese could be added into the mix as well.  I just have one that doesn’t really prefer the cheese, so I only put it on top.

2 cups grated Monterey Jack cheese

Top with sliced almonds and a sprinkling of paprika.

Sliced almonds

Paprika to garnish

Bake uncovered at 350 degrees x 25 min.

Notes:  This freezes really well.  If frozen:  Thaw and bake at 350 until bubbly, about 30-40 min.  I’m pretty sure you could also use canned chicken breasts for this recipe to save time.  I also think this would be really, really nice with shrimp!!! :-)  *This dish is typically cooked with the addition of mushrooms... but I just can't go there. 

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Here are a few "bonus recipes" to get you started:

Twice Baked Sweet Potatoes

Louisiana Crab Claws Bordelaise

 

Toasted Chicken Pesto Flatbread Sandwiches

Chicken Mezzaluna

Baked Chicken Taquitos

Written Method:   

Chop the chicken into 1” pieces.   Season chicken liberally with salt, pepper, basil, Italian seasoning and oregano. Sauté onions and peppers in butter.  Add the chicken when the vegetables are about half done.  Cook over medium until chicken is cooked through.  Don’t overcook the chicken.  Remove from heat.

Put a large pot of water on to boil.  Add the spaghetti noodles when water is fully boiling and chicken is about half done.  Cook about 9 minutes according to package directions.

Drain cooked pasta.  Return to pot.  Add soup mix, milk, and cooked chicken to pasta.  Thoroughly mix and adjust seasoning.   Note:  This needs lots of seasoning or else it will be bland.  I would ideally like to add Tony’s Creole seasoning, but that would be a little bit too spicy for young palates.  Add to casserole dish that is sprayed with nonstick cooking spray. Add cheese liberally to the top.  The cheese could be added into the mix as well.  I just have one that doesn’t really prefer the cheese, so I only put it on top.  Top with sliced almonds and a sprinkling of paprika.   Bake uncovered at 350 degrees x 25 min.