Easy Recipe: Chicken Tetrazzini

It's been awhile since I've posted a recipe. After moving into our new house it took awhile for our appliances to be hooked up and operational, so there wasn't a lot of cooking going on around here. Recently, we had a delicious chicken tetrazzini dish at one of our weekly family gatherings. My aunt and uncle, Eileen and Chad, were in charge of this main dish and, wow, was it delicious! It's one of those recipes that you can really play with, and measurements aren't really that important. (Love those!) 


Instead of making a full batch (full box of spaghetti), I decided to cut it back a bit for our family. Leftovers are fine with me, but I didn't want too much in case I royally screwed things up. Lucky for me, I think that would be difficult to do with this one.


The original recipe calls for the following:

• whole cooked chicken (keep the broth)
• box of spaghetti
• can of cream of mushroom soup
• can of cream of chicken soup
• block of white cheddar cheese (shredded)
• block of colby cheese (shredded)
• butter (a lot - like, a stick)

Here's what I used/had:

• precooked, frozen fajita style chicken (from Schwann's)
• about 1/2 box of spaghetti
• can of cream of chicken soup (I figured I just needed one can for 1/2 the recipe, so I picked my favorite)
• 3/4 block of white cheddar (shredded)
• 3/4 block of colby (shredded)
• about 2-3 tablespoons of butter

Preheat your oven to 350. Plan on baking for 30-45 minutes depending on how much you make and if it's been refrigerated or frozen previously.

First, I sprayed my dish with some non-stick cooking spray. Then I boiled the spaghetti (you can do this in the broth as the original calls for it, but I did not), and heated the chicken. Once these were complete, I drained/rinsed the spaghetti and cut the chicken into smaller pieces (to better hide them from Landen). Next, I placed these items in the dish.

Then I added the can of cream of chicken soup to the dish - I just dumped it in and spread it around some. Next, I added the shredded cheeses and sliced the butter on top of everything.

I prepared this late in the morning, so I covered it and put it in the refrigerator until it was time to heat it up. I think I ended up baking it for about 30 minutes (covered), and that was plenty for this amount. Sorry, I didn't take a photo of the finished product - it basically looks like a gooey, cheesy mess.

And it was a success! We gobbled it up (even Landen), and had some leftovers that didn't make it to the weekend. :)

Enjoy!