The funny thing is I don't think I'd ever made Chicken Tetrazini before but I had eaten it so I knew it involved chicken, mushrooms & pasta. I googled for a couple of recipes but nothing really fit exactly what I was looking for. Most made enough to feed an army and it was just going to be the two of us. But I got the general idea from a couple of different recipes and then just winged it from there. I think it turned out pretty well for a last minute thing! Alex said he definitely wants me to make it again so that's always a good sign.
WARNING: This recipe contains what some foodies refer to as "cream of crap soup" {a.k.a. cream of mushroom/chicken/etc. soup}. If you are opposed to using it then don't bother checking out this recipe. :)
As I went along I wrote down what I was doing so I would remember for the future:
Chicken Tetrazini
Source: Me
Ingredients:
-8 oz (half a package) of egg noodles {or whatever noodle you have}
-1 tsp. olive oil
-1/2 a medium onion, chopped
-1 c. button mushrooms, coarsely chopped
-2 cloves garlic, minced
-1/2 c. green beans or peas, frozen
-2 cooked chicken breasts, chopped
-1 can cream of mushroom soup {healthy request}
-1/4 c. chicken broth
-1 tsp. garlic salt
-1 c. shredded cheddar cheese
-1/2 c. parmesan cheese, grated
Preheat oven to 400 degrees.
Cook pasta a minute or two shy of the time listed on the package to al dente. Drain.
While pasta cooks, heat oil on in a nonstick pan on medium heat. Saute onion & mushrooms for about 5 minutes in oil until softened. Add garlic and green beans/peas and cook for another minute.
Mix cooked pasta, sauteed veggies, chicken, cream of mushroom soup, chicken broth and garlic salt in a bowl until well combined and coated in the sauce. Pour mixture into a square baking pan sprayed with Pam.
Sprinkle the cheeses on top of the casserole and then bake in a 400 degree oven for about 30 minutes. Enjoy!
This is one of my family favs! You can never go wrong. Glad you enjoyed
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