Chicken Tetrazzini Family Style - OAMC |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Someone gave this recipe to me when I had small babies and it was such a good easy recipe, I've used it a lot through the years. Everyone says it's the best they've ever eaten. This also freezes well. Ingredients:
2 -3 lbs chicken breasts, cut into bite sized pieces |
1 (8 ounce) jar sliced mushrooms, reserve liquid |
3/8 cup butter |
1 (5 ounce) jar pimientos, drained |
1 (10 3/4 ounce) can cream of chicken soup |
1 1/4 cups evaporated milk |
1/8 teaspoon cayenne pepper |
1/8 teaspoon celery salt |
1/4 teaspoon salt |
8 ounces spaghetti, broken into thirds |
1/2 medium onion, diced |
1 cup grated sharp cheddar cheese |
1/4 cup shredded parmesan cheese |
1 cup plain breadcrumbs |
Directions:
1. In large pot, boil spaghetti according to package directions.
2. Drain.
3. Mix with mushrooms, reserving mushroom liquid for later use.
4. Add pimentos (drained).
5. Set aside.
6. In large skillet, melt 1/2 stick butter, add onions and chicken and saute until chicken is no longer pink and onion is translucent.
7. Add seasonings, mushroom liquid, and stir in cream of chicken soup until smooth.
8. Slowly add evaporated milk and stir until smooth.
9. Continue simmering for five minutes.
10. Put spaghetti mixture into a large 2 quart casserole or 9 x 13 dish.
11. Pour sauce over.
12. Sprinkle top with parmesan, and cheddar.
13. In microwave, melt remaining butter and combine with bread crumbs.
14. Sprinkle over the top of the cheeses.
15. Bake uncovered at 350 degrees for 25 minutes.
16. IF FREEZING, I freeze after adding the breadcrumbs and before baking.
17. After freezing, allow to thaw overnight in refrigerator and then bake as directed.
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