Tuesday, January 14, 2020

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.

6 comments:

  1. Mmmmmm! You're making me hungry with this delicious-looking recipe!!!

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    Replies
    1. Gabe loved it and gave some to Richard who gave it 2 thumbs up !

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  2. I am going to copy this out right now. It sounds so good. I agree, Kathy, it is making me hungry. Thanks Linda, for another one.

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    Replies
    1. Easy, Easy Myra and great for leftover chicken or turkey.

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  3. THis one sounds REALLY good. Pinned, thank you!

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    Replies
    1. Hi Rita

      Happy New Year!

      Thanks for the pin.

      Hubby said this is the best recipe- loved it.

      Thanks for stopping by.

      Hugs,
      Linda

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