This recipe is so creamy and delicious and great for a crowd. Even if you don't have a crowd, it's nice for leftovers. I hope you give it a try.
3-4 chicken breasts
13.25 ounce package spaghetti (I love Dreamfields pasta, which is lower in carbs)
1/4 cup butter
8 ounces mushroom, sliced
2 cloves garlic, minced
1 can cream of chicken soup
1 can cream of mushroom soup
1 can low sodium chicken broth
about 1/4 teaspoon dried thyme leaves
1/2 cup shredded cheddar cheese
Parmesan cheese, for garnishing the top
Sprinkle the chicken breasts with salt and pepper and bake for about 30 minutes at 375 degrees. Let cool and then chop.
Cook the spaghetti noodles in boiling salted water, but under cooking them by a few minutes. This just makes them less mushy when they cook in the oven later on. Drain and put in the bottom of a 9 x 13" pan. Add the chopped chicken on top of this.
Melt the butter in a large skillet. Add the minced garlic and the sliced mushrooms and sauté for several minutes. Add the two soups, chicken broth and the thyme and bring to a boil. Pour this mixture over the spaghetti and the chicken.
Sprinkle on the cheddar cheese and then the Parmesan. Bake at 350 degrees for about 30 minutes, until heated through and bubbly.
Thank you for your visit! xo
This sounds good Kitty, I'd add some peas and call it a complete meal! I want to make one of these baked spaghetti dishes for dinner some Sunday:@)
ReplyDeleteOh I haven't had this in years - yum - sooooo going to try it,
ReplyDeleteYou sure inspire me, Kitty! And your salted apple crisp as dessert? Perfect meal - maybe a small salad and a baguette and voila, all figured out for me. : - ) TYWM for your loyal visits. Hugs.
Yum, Kitty, I love chicken tetrazzini!! This looks delicious, and I definitely like the "easy" part. :) Thank you for sharing with us -- hope you have a great week!
ReplyDeleteHugs,
Denise at Forest Manor
This looks great! I have always heard of Chicken Tetrazzini, but I've never had it before. I may need to remedy that...
ReplyDeleteI've added this to my crock pot favourites. It looks so yummy, thank you for sharing
ReplyDeleteeasy, delicious and looks yummy! Great recipe for easy chicken tetrazzini! Thanks for sharing! I hope you will stop by sometime for our Snickerdoodle Sunday and party with us!
ReplyDeleteI have everything in my kitchen to make this! It sounds delicious and I think I will put it on my menu for this weekend:)
ReplyDeleteThis looks great! So yummy and creamy! Saying hello from Miz Helen's!
ReplyDeleteCathy @ three kids and a fish
Sounds good and looks like I can make it vegetarian style for my family! :)
ReplyDeleteKitty, this sounds delicious and I love casseroles in the fall and winter. I'd add some broccoli too. I served your Checkerboard Chili and Corn Bread to friends last evening, and they want the recipe! It was so good that I'm making it for a different group on Saturday. Easy and tasty is my motto. LOL
ReplyDeleteKitty, I haven't had tetrazzini in years...that is making me so hungry. I am going to put that on the menu for next week. Thanks for sharing.
ReplyDeleteHope you are having a wonderful week.
This looks so appetizing! Can I come for supper? :) You are the best, sweet friend, and I love the recipes you share. Hugs!
ReplyDeleteKitty, what a nice dish. Casseroles are perfect for fall weather. I would also add broccoli. Comfort food....xo
ReplyDeleteOh I remember this fondly from high school and I do not think I've had it since! Thanks for popping this delicious casserole back into my head! Must make it this weekend! Pinning! Found you on the Posed Perfection link up. http://houseofhipsters.com/
ReplyDeleteChicken Tetrazzini is one of my very favorites, Kitty, and I've never tried it with creamed soups~ pretty brilliant! So many people think Campbells Cream of anything are XXX, but I love the stuff for ease of cooking!! I will be trying this soon!
ReplyDeleteJenna
One of my favorites! Wish I had some right now. :)
ReplyDeleteI hope you're having a good week...kinda hectic around here.
xo
Pat
Oh yummy! I haven't made this forever! May have to try it again with your recipe. Hope all is well.
ReplyDeleteLinda
Looks perfectly delicious, my family would love this!
ReplyDeleteI love pasta and this one looks specially creamy and yummy.
ReplyDeleteThis is going to be a hit for friends and family.
Okie dokie, Kitty. I'll try this on either Monday or Tuesday of the coming week. I have a package of chicken breasts that need to be used, and I was hoping to do something different. I've never made chicken or turkey tetrazzini. My Mom made it years ago, but she can't remember how. (That little chick is really not much of a cook, but this was one thing she managed to make that didn't send us all scrambling for a toilet!!!) Ramon is lactose intolerant, but I think he'll make an exception for something that looks (and I am sure SMELLS!) this good!!!
ReplyDeleteThis sounds like a delicious, comfort food recipe. I have all the ingredients for this too! xo
ReplyDeleteKitty, this sounds delicious! A yummy hearty meal. Perfect for Fall and Winter! Thanks for sharing with SYC.
ReplyDeletehugs,
Jann
Hi Kitty,
ReplyDeleteYour Chicken Tetrazzini looks wonderful, we would love it. Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday!
Come Back Soon!
Miz Helen
This sounds wonderful Kitty! I could eat on this for a week! My hubby's not wild about baked spaghetti but he's going to be out of town the first week of November and so this would be great for me to reheat :)
ReplyDeleteCongratulations Kitty!
ReplyDeleteYour recipe is featured on Full Plate Thursday this week. Hope you are having a great day and enjoy your new Red Plate.
Come Back Soon!
Miz Helen