Chicken Tetrazzini

This is one of my mom’s family recipes that she made all the time while I was growing up.  It was a favorite that always went with us to a church potluck or family get-together and received tons of compliments. I am going to warn you: This one is RICH and FATTENING!  Nothing low-fat or low-cal about it, but it is a true comfort food and my kids loved it (well, Ainsley did, Garrett is super picky right now). Chicken Tetrazzini freezes well, so it is great to keep on hand to have as a go-to for a meal to a new mom or a family you want to bless.

I made this after Christmas using my leftover turkey, so it was a Turkey Tetrazzini for us.  I served it with steamed broccoli and whole wheat rolls.

Tip:  You can shortcut this recipe by using rotisserie chicken from your grocer’s deli. 

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Chicken Tetrazzini

2-3 lbs chicken, cooked and shredded
1 lbs spaghetti noodles, cooked (I used whole wheat, be sure to under cook by about 4-5 minutes.)
1-6 oz package mushrooms, sliced
1 large onion, diced
olive oil
1 stick butter
1/2 cup flour
2 cups milk
1 can cream of mushroom soup
8 oz American Cheese Slices or Velveeta (I used low fat)
Club Crackers, crushed + pats of butter (optional topping)

In a large stockpot, sautee onions in olive oil, add mushrooms half way through cooking. Remove from pan and set aside.

In the same pot, melt butter on low.  Whisk in flour and milk until smooth. Add cheese and cook until melted. Add mushroom soup; cook until combined.

Stir in shredded chicken and mushroom/onion mixture.

Add noodles and carefully toss with tongs.  Try not to mush or tear noodles.
Pour into a 9×13 casserole dish.  Optional Topping: Top with club crackers, and pats of butter.

Bake at 375 degrees for 35 minutes, or until bubbly.

Chicken Tetrazzini

 

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Prep time

20 mins

Cook time

35 mins

Total time

55 mins

 

Serves: 6-8

Ingredients

• 2-3 lbs chicken, cooked and shredded
• 1 lbs spaghetti noodles, cooked (I used whole wheat, be sure to under-cook by about 4-5 minutes.)
• 1 6-ounce package mushrooms, sliced
• 1 large onion, diced
• olive oil
• 1 stick butter
• ½ cup flour
• 2 cups milk
• 1 can cream of mushroom soup
• 8 oz American Cheese Slices or Velveeta (I used low fat)
• Club Crackers, crushed with pats of butter (optional topping)

Instructions

1. In a large stockpot, saute onions in olive oil, add mushrooms half way through cooking. Remove from pan and set aside.
2. In the same pot, melt butter on low. Whisk in flour and milk until smooth. Add cheese and cook until melted. Add mushroom soup; cook until combined.
3. Stir in shredded chicken and mushroom/onion mixture.
4. Add noodles and carefully toss with tongs. Try not to mush or tear noodles.
5. Pour into a 9×13 casserole dish. Optional Topping: Top with club crackers, and pats of butter.
6. Bake at 375 degrees for 35 minutes, or until bubbly.

Nutrition Information

Serving size: 1 cup

3.4.3174

Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.