CHICKEN TETRAZZINI

INGREDIENTS:

1 (16-oz) package linguine pasta
2 to 3 cups cut up leftover chicken or turkey
1 (10.75-oz) can cream of chicken soup
1 (10.75-oz) can cream of mushroom soup
1 cup Classic Alfredo Sauce ( type in the jar)
1/3 cup butter, melted
1/2 cup chicken broth
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese


Directions:

Preheat oven to 325ºF.

 Lightly spray a 9 x 13-inch baking dish with cooking spray.

Cook pasta according to package directions. Drain

In a large pot, melt the butter- combine chopped chicken, soups, Alfredo sauce, broth, salt, pepper, garlic powder. Stir in cooked pasta.

Pour mixture into prepared baking dish. Top with cheeses.

Cover with aluminum foil.


Bake covered for 30 - 45 minutes. Remove foil and bake an additional 10 minutes or until bubbly and cheese is melted.

Gabe loves tetrazzini. I've made it many times and never found a recipe he really cared for. He liked this one! 

Recipe is a keeper.