Favorite Chicken Tetrazzini
INGREDIENTS
- 1 (12 oz) pkg. spaghetti pasta
- 1 (14.5) oz can chicken broth
- 4-5 cups cooked chicken, chopped
- 2 cans cream of chicken soup
- 2 cups sour cream
- one carton fresh mushrooms, sliced
- 1/2 stick butter
- 3 cups grated cheddar (I recommend sharp)
- 3/4 cup freshly grated Parmesan cheese
- freshly ground pepper
- sea salt & freshly ground pepper to taste
- paprika
INSTRUCTIONS
- Cook chicken (I roast at 400 covered for 45 minutes or until thermometer registers 165 degrees F). Chop and set aside.
- Sauté mushrooms in butter until soft. Season with salt & pepper.
- Cook pasta 7 minutes or until al dente. Drain, toss with a small bit of extra virgin olive oil; set aside.
- Mix soups, sour cream and chicken broth until well blended.
- Stir mushrooms into the soup mixture.
- Add chicken, pasta, and cheddar cheese. Stir until well combined and evenly blended.
- Spray pans with Pam; spread tetrazzini in each pan.
- Sprinkle parmesan and paprika on top of each tetrazzini.
- DO AHEAD: If freezing, stop here and freeze before cooking. If cooking, go to next step.
- Bake at 350 degrees for 45 minutes to an hour, or until edges begin to bubble.