Garlic Lover's Chicken Tetrazzini
- Reviews 2
Ready In: 2 hrs 30 mins
Serves: 6-8
Ingredients
- 1 medium broiler-fryer chickens (whatever's on sale!) or 8 chicken parts (whatever's on sale!)
- 1 (10 1/2ounce) can cream of chicken soup
- 1 (10 1/2ounce) can cream of mushroom soup
- 2 cups chicken stock, from cooked meat or 2 cups canned chicken broth
- 2 cups grated colby cheese
- 1 (8 ounce) package sliced mushrooms
- 2 tablespoons butter, for sauteing
- 1⁄2 tablespoon minced garlic
- 1 (16 ounce) package spaghetti or 1 (16 ounce) package angel hair pasta
- salt and pepper
- garlic salt (about 4 Tbs. is what I use)
- paprika (garnish) (optional)
- parsley (garnish) (optional)
- bacon bits (garnish) (optional)
- sour cream (garnish) (optional)
Directions
- Place chicken in a large pot or Dutch oven and cover with water (about 3/4 pot full).
- Bring the pot to a boil, then reduce heat and let chicken simmer for approximately 1 1/2 hours, or until the chicken is done.
- Remove the chicken from the pot and place on a plate to cool (approx. 20-30 minutes).
- When cooled, skin and debone, placing chicken meat in a bowl for later.
- Remove 1 cup broth from pot and set aside for later.
- Do not discard the rest of the broth; will use later to boil the noodles for extra flavor.
- While chicken is boiling, melt butter in saute pan and add minced garlic.
- Let it saute for just a minute or so, then add mushrooms.
- If you like you can add a splash of white wine here for a special taste.
- Cook mushrooms until tender and set aside for later.
- The above steps can be done ahead of time and kept in refrigerator for assembly the day of the meal.
- Next, in a separate bowl, mix the cream of chicken soup, cream of mushroom soup, and 1 cup of broth -- Stir together until blended.
- Bring remaining broth to a boil once again and place the pasta in the boiling water (Add a bit of water if you need to).
- When the noodles are cooked, drain, and put back in the pot.
- Now, add in the rest of the ingredients, except for garnish: chicken meat, mushrooms, soup mixture, cheese, and seasonings (to your liking).
- Mix well and pour into a greased deep/large casserole dish.
- The size of the dish depends on how much chicken you use and thicker noodles vs. thinner noodles, but generally a 9x13 dish is sufficient.
- You can also put some of the mix, if there is too much, in a freezer-safe container to save for a quick dinner later on.
- Sprinkle with your garnish, and bake covered in a 350°F oven for about 30 minutes.
- Serve with sour cream on the side for a very creamy version of this entree.
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