EASY CHICKEN TETRAZZINI
Cheesy and creamy, this easy chicken tetrazzini is a fantastic fall dinner. The flavors from the mushrooms, pimentos, and Alfredo mix with a cheese sauce. It bakes together making the chicken and spaghetti infuse with all those yummy flavors. This is sure to be a hit on your dinner table. Keep this recipe handy for Thanksgiving...
Provided by Lynelle Caldwell
Categories Pasta
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Cook spaghetti noodles as directed for al dente. They will cook more in the sauce so if they are too soft they get mushy. Sometimes I add chicken stock to pasta water to add flavor to the spaghetti. While pasta cooks make sauce. Or if you're like me & hate dishes just wait until noodles are draining and use the same pan.
- 2. In a pan, melt butter and cook mushrooms if using fresh.
- 3. Add the rest of the ingredients and stir together until soups and Alfredo sauce are combined.
- 4. Mix pasta with sauce.
- 5. Pour into 9x13 dish (or put 1/2 in the freezer for later use).
- 6. Top with shredded cheddar cheese
- 7. Bake covered for 1 hour at 325.
- 8. Serve with crusty bread and a salad...yum yum!
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