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
Ingredients:
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
Directions:
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)
3 years ago
We are having this for dinner tonight! It is in the oven...can't wait.
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