Chicken Tetrazzini

Written by on in Main dish, Main Dish - Poultry or Chicken

My sister Kathy shared this recipe with me back in 2006—seems like just yesterday. She had made this dish for a family get-to-gether and it was a huge hit. The creamy sauce, the tender chicken and parmesan cheese …what more could you ask for! Just a quick note: I recently visited my sister in Colorado and decided to make this. We went to the store and couldn’t find any chicken dumpling soup. I decided to substitute chicken stock and it was just as tasty as ever…so there you go folks!

Chicken Tetrazzini
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Chicken Tetrazzini

Recipe by Diane BeckerCourse: Dinner, Main Dish – Poultry or Chicken, Uncategorized, Vegetables
Servings

4

servings

Ingredients

  • 1 large package boneless chicken breasts (approx. 2 1/2 pounds)

  • 2 cans cream of mushroom soup

  • 1 can chicken with dumpling soup OR 10 ounces chicken stock

  • 1 can cream of chicken soup

  • 1 ½ cups milk

  • ½ cup chopped green pepper

  • 1 cup chopped black olives

  • 1 cup parmesan cheese

  • 1 small bag slivered almonds

  • 1 lb. thin spaghetti

Directions

  • Cook, cool and cube the chicken.
  • In large saucepan, warm the soups, milk, green peppers and olives.
  • Add the chicken & mix well.
  • Cook and drain the spaghetti.
  • Add 1 ½ Tablespoon olive oil to pasta & toss to coat.
  • In large casserole dish (a deep 9×13 inch pan works well), layer the soup mixture, then the spaghetti, followed by the parmesan cheese, repeating layers until gone.
  • Bake at 350 degrees uncovered, for 20 minutes.
  • Sprinkle casserole with slivered almonds & bake 10 minutes more.
  • Let stand a few minutes before serving.

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