Chicken Tetrazzini
A speedy Italian classic, Chicken Tetrazzini can be made ahead for easy weeknight dinners. Freeze an unbaked casserole up to 1 month, if desired. Thaw overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.
How to Make It
Step 1
Cook vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.
Step 2
Stir together chicken and next 8 ingredients; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11- x 7-inch baking dishes. Sprinkle evenly with cheese.
Step 3
Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.
You May Like
Stacey1vg's Review
It was edible but not much more. I got lazy and liked using the soups in this recipe. The cream of chicken soup was over powering to me. We have not been trying to cut out processed foods so maybe our tastes were more sensitive to the canned taste.
chickenpie's Review
I don`t think a "real Italian classic" would have all those canned soups and JARRED MUSHROOMS. yuck Look for something less processed!
smharrell's Review
I made this exactly according to the recipe and it turned out great! My family loved it. I actually added the entire can of chicken broth because the pasta really soaked it up. It makes a lot, so I gave one pan to my mother and they loved it. If your family are cheese lovers, this is the meal for them! Very easy and quick for busy mother's like myself.
norahwynn's Review
N/A
RJManey's Review
Couldn't agree more with Laura. This recipe should be on the menu at McDonalds! Talk about processed home cooking; this a perfect example.
Alliw91's Review
Followed the recipe.. it tastes bitter.... There are better recipes out there. I will not be using this one again. TOO MUCH FOOD. Its enough to feed ten people.
aggroman's Review
N/A
Kat317's Review
N/A
LVincent9's Review
DELISH! Have made several times & not once was there enough for leftovers!
creativecooking