Chicken Tetrazzini Deluxe
"I can't remember where I found this recipe but it's one of my favorites and my daughter's too!! super easy!"
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Serves:
-
8-10
ingredients
- 1 (16 ounce) package spaghetti
- 1⁄2 cup margarine, melted
- 1⁄2 lb sliced mushrooms, fresj
- 2 (10 1/2 ounce) cans cream of mushroom soup
- 1 cup water
- 4 cups cooked chicken, cubed
- 1 cup sharp cheddar cheese, shredded
- 1 (10 ounce) package frozen peas
- 1⁄2 cup sherry wine (optional)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 cup parmesan cheese, grated
- paprika
directions
- preheat over to 375 degrees.
- break spaghetti in to halves or thirds, prepare according to package directions and drain.
- In large pan, saute mushrooms in melted margarine until tender.
- Stir in soup and water.
- Cook and stir until well blended.
- Stir in spaghetti and all other ingredients except parmesan cheese and paprika.
- Turn in to a 13" x 9" x 2" baking dish.
- top with parmesan cheese and sprinkle with paprika.
- bake for 45 minutes or until thoroughly heated.
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Reviews
-
I followed the recipe as written other then I used chicken broth instead of water. We thought this was very dry. It needed more mushroom soup/broth for us or cut out more of the pasta. I did only use a 12 ounce box of spaghetti instead of a pound. It also didn't have much flavor to it. We thought it needed a lot more spices. I did like the addition of worchestershire sauce in this though. I thought that gave it a unique taste. -
This is so good -- and so simple! Could easily used canned mushrooms instead of the fresh... Maybe even canned chicken. Just a warning... This makes a LOT of food! :) Going in my tried and true book!
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I was looking for a chicken tetrazzini recipe like my grandmother's, and this is absolutely it. EXCEPT, I made the full sauce recipe and used half the pasta because I like it goopy. Also, I used a drained, 8 oz can of mushroom pieces instead of fresh because I'm lazy. And I used chicken broth instead of water, because I had some leftover I needed to use up. Fabulous! Other than these three things, I wouldn't change a thing.
Tweaks
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I followed the recipe as written other then I used chicken broth instead of water. We thought this was very dry. It needed more mushroom soup/broth for us or cut out more of the pasta. I did only use a 12 ounce box of spaghetti instead of a pound. It also didn't have much flavor to it. We thought it needed a lot more spices. I did like the addition of worchestershire sauce in this though. I thought that gave it a unique taste.
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This is so good -- and so simple! Could easily used canned mushrooms instead of the fresh... Maybe even canned chicken. Just a warning... This makes a LOT of food! :) Going in my tried and true book!
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Hello!!! I am a single mother of a multi handicapped 4 year old and I am a full time college student and I work in the health care field, I also take great delight in regional classics and authentic foods. Biggest pet peeves: I understand people like to take recipes that are from a culturally diverse background and make it their own (either by Americanizing it or what not..) but claiming it to be authentic. I prefer that a person says "This is my knock-off version". For me, it's like somebody carrying a Fake Prada and saying it's the real deal. It's not. I am very fair on my judging of recipes. Don't be offended if I don't like it. You can't make them all happy. I will tell you why it didn't work for me and maybe some suggestions on what could make it better or more appealing. Do not email me your nasty messages about it or have you and your recipe posting buddies harass me because I say your recipe isn't traditional. Because it's not and it's a blatant lie and you should say it isn't traditional.
I don't get offended if people don't like mine. Different strokes for different folks. It doesn't hurt me not does it make or break my bank.
