For our three person Friday get-together (Bev, Pat, and Cindy are in FL), I wanted to cook something for which I had the ingredients, was pretty simple, didn’t dirty many pans, and met the likes/dislikes of the diners. As it turned out, I had a box of gluten free pasta and some chicken breasts and the dish I came up with was chicken tetrazzini. The recipe I picked was Easy Chicken Tetrazzini from Amy on her “Belly Full” blog. I made just a couple of changes as noted.
Easy Chicken Tetrazzini
10 ounce can cream of chicken soup
10 ounce can cream of mushroom soup
2 cups sour cream
½ cup butter, melted
½ cup low-sodium chicken broth
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic powder
½ cup frozen peas
1 pound seasoned cooked chicken, chopped or shredded (note
1 pound pasta, cooked al dente
1½ cups shredded mozzarella cheese
½ cup shredded cheddar cheese
2 tablespoons grated Parmesan cheese
Fresh chopped parsley, for garnish (Larry had none)
Note 1: Larry began with raw chicken breasts
Preheat oven to 350 degrees F.
Coat a 9×13 baking dish with
nonstick cooking spray, set aside.
Prep chicken by trimming, Jaccarding, and seasoning with
salt, pepper, and Italian seasoning.
Bake chicken to an internal temp of 155F.
When cool enough to handle, cut chicken into bite sized
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
Serve and enjoy!
For a quick and easy version made with canned soups, we all
thought it was plenty good and I would make it again. The only disappointment was the amount of
liquid in the bottom of the dish, so next time I’ll omit the chicken broth.
Have a great day and thanks for
stopping by Almost Heaven South.
11/25/23 meal date