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Chicken Tetrazzini for a Crowd
Chicken Tetrazzini for a Crowd
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Effortlessly whip up a delectable chicken and pasta with creamy mushroom and Cheddar sauce.
Ingredients:
  • 1 pound spaghetti, broken into pieces
  • 3 (10.75 ounce) cans condensed cream of mushroom soup
  • 12 ounces shredded Cheddar cheese
  • 6 cups shredded boiled chicken breast meat
  • 1 pound sauteed mushrooms
  • 1 (4 ounce) jar sliced pimento peppers, drained
  • 2 cups reserved chicken broth
Instructions:
  • 1. Preheat your oven to 350 degrees F (175 degrees C) and bring a large pot of salted water to a boil. Add uncooked spaghetti (broken into thirds) and cook for 8 to 10 minutes until al dente. Drain and set aside.
  • In a large saucepan, gently warm the soup. Add most of the shredded cheese, keeping some for the topping. Stir until melted. Mix in the cooked shredded chicken, mushrooms, pimento peppers, and cooked spaghetti. Gradually incorporate the reserved broth until the mixture is 'sloppy'. Stir everything thoroughly.
  • Transfer the mixture into a 9x13 inch baking dish, then generously sprinkle the reserved shredded cheese on top. Bake in the preheated oven for 25-35 minutes until bubbly.

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