Wednesday, July 14, 2010

Chicken Tetrazzini

Chicken Tetrazzini
Edited from pioneer woman (basically what I had on hand)

* 2 cups Cooked Chicken
* 1 lb spaghetti cooked
* 2 cans Cream Of Mushroom Soup
* 2 cups Grated Sharp Cheddar Cheese
* 1/2 cup mixed carrots and peas (frozen)
* 2 cups Reserved Chicken Broth From Pot
* 1 teaspoon Lawry's Seasoned Salt
* 1 tsp thyme
* Salt And Pepper, to taste


* 1 cup Additional Grated Sharp Cheddar Cheese
* 1 cup bread crumbs mixed in with the cheddar for topping

Preparation Instructions
(I never see this in recipes, but I just add frozen chicken tenders to the pasta water (before it starts boiling) and by the time the pasta is done, so are the chicken tenders)
Cook 1 cut up fryer and pick out the meat to make two cups.
Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar and bread crumbs.
Bake at 350 degrees for 45 minutes until bubbly.


  1. this looked soooo good that I had to make it tonight (the pw version).. it's in the oven right now and i'm purposely being late to VBS tonight because I MUST HAVE SOME.

  2. Awesome! I only changed it because I didn't have everything. Tell me how it is!