Bodie’s meet the teacher is this evening and Emery is at her school picking up her parking pass and chromebook as I type. I can’t ignore it any longer: we go back to school Monday. This summer has been wonderful and I am not excited for a stricter schedule EXCEPT when it comes to meal planning. I am much better at getting a home cooked dinner on the table during the school year. It’s the only silver lining.
Brainstorming for new meals to add to the rotation led me to this Chicken Tetrazzini recipe that immediately took me back to my childhood. I can’t say why I’ve never made it before, but I rectified that last night and it’s definitely going to be a regular at Chez Slagel. It’s not the healthiest, but it’s comforting and hearty and everyone loved it. It’s also easy, so checks all the boxes. I’ll link here and post below photos: https://bellyfull.net/chicken-tetrazzini-recipe/
Chicken Tetrazzini
Ingredients
- 10 ounce can cream of chicken soup
- 10 ounce can cream of mushroom soup
- 2 cups sour cream
- 1/2 cup butter, , melted
- 1/2 cup low-sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 cup frozen peas
- 1 pound seasoned cooked chicken, , chopped or shredded
- 1 pound thin spaghetti, , cooked al dente
- 1 & 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
- Fresh chopped parsley, , for garnish
Instructions
- Preheat oven to 350 degrees F. Coat a 9×13 baking dish with nonstick cooking spray, set aside.
- In large bowl whisk together both soups, sour cream, butter, chicken broth, salt, pepper, and garlic powder until combined.
- Stir in the peas, chicken, and spaghetti; toss to combine until fully coated.
- Pour mixture into the prepared baking dish and sprinkle with the cheeses.
- Cover with foil and bake for 30 minutes, then remove foil and continue baking for another 15 minutes until cheese is melted and casserole is hot throughout.
- Remove from oven and sprinkle with parsley. Let stand 5-10 minutes.
- Serve and enjoy!
I used mixed veggies instead of all peas because that is what I had in my freezer. I also used two cans of cream of mushroom soup instead of one cream of mushroom and one cream of chicken because, again, that’s what I had on hand. Worked well!
This is a great dish to take as a Meal Train dinner. I had leftovers for lunch and it’s just as good day two. Add this to your back to school meal plan. Thanks for the recipe, Belly Full!
