Sunday, September 30, 2012

Chicken Tetrazzini

This makes a large casserole. I use it for busy nights and make it ahead of time since it takes a long time to cook. We just heat it up in the microwave on the night we plan to eat it.



Ingredients:
1 whole rotisserie chicken
16 oz vermicelli pasta (I use Ronzoni Smart Taste Thin Spaghetti), cooked and drained
32 oz fat free low sodium chicken broth
1 can reduced fat cream of chicken soup
1 can reduced fat cream of mushroom soup
1 tsp garlic powder
1/2 cup grated parmesan cheese

Directions:

Preheat oven to 350.

Remove meat from the chicken (of course, getting rid of the skin) and chop.

Whisk together soups, chicken broth, and garlic powder. 

Lightly spray a 9x13-inch pan with cooking spray.  Layer 1/2 noodles, 1/2 chicken, and 1/2 of soup mixture. Sprinkle half of the parmesan cheese on the pasta.  Repeat layers and top with remaining parmesan cheese. 

Cover with foil and bake for 1 1/2 hours.

2 comments:

Anonymous said...

This might be a dumb question - but do you cook the pasta first?

Cynthia Matzat said...

Not a dumb question at all! Yes, you cook the pasta first.

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