"Food is our common ground, a universal experience." - James Beard

Sunday, January 23, 2011

Chicken Tetrazzini

I've made this recipe several times and always really enjoyed it.  It reminds me of my days in the Tri Delt house - we used to have a very similar dish on a pretty regular basis!  Chicken tetrazzini is a meal all on its own, and  you'll definitely have enough for leftovers. 

Chicken Tetrazzini
1 (7 oz) package vermicelli spaghetti or noodles
2 cups chicken broth
3 cups cooked chicken, diced (you can boil boneless chicken breasts ahead of time and cube or dice it)
1 large onion, diced
1 bell pepper, diced
1 cup celery, diced
1/4 cup butter or margarine
2 cans cream of mushroom soup
2 cups grated cheese
1 package slivered almonds (I usually leave these out)
Salt and pepper to taste

Preheat oven to 375 degrees.  Cook the spaghetti in chicken stock.  Drain and reserve 1/2 cup broth.  Saute the onion, bell pepper, and celery in butter until soft.  Grease the bottom of a 2 quart casserole dish.  Cover with half of the chicken, half of the noodles, and half of the onion, bell pepper, and celery mixture.  Salt and pepper to taste and pour 1/4 cup of chicken broth over the mixture.  Add 1 can of soup.  Repeat layers.  Top with grated cheese and almonds.  Bake covered at 375 degrees for 30 to 45 minutes or at 325 for 1 hour.  (Recipe from Remembering Old Louisville School Days)

1 comment:

  1. We are having this for dinner tonight! It is in the oven...can't wait.


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