Chicken Tetrazzini

Recipe by BeachGirl
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READY IN: 1hr 30mins
SERVES: 8

INGREDIENTS

Nutrition
  • CASSEROLE
  • 4 -5
    cups cooked chicken, cut into large bite-size pieces (I use meat from 3-5 pound fryer, boiled, skinned, deboned and drained)
  • 1
    (8 ounce) package spaghetti or (8 ounce) package narrow egg noodles, cooked al dente according to package directions,drained
  • 1
    medium onion, grated
  • 1
    can 98% fat-free cream of mushroom soup, undiluted
  • 14
    cup butter
  • 2
    ounces sharp cheddar cheese, grated or shredded (1/2 cup)
  • TOPPING
  • 14
    cup butter, melted
  • 2
    cups crushed corn flakes
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Spray a 1-quart casserole and a 2-quart casserole (or 1 3-quart casserole) with non-stick cooking spray.
  • To melted butter, add onion, soup, cheese and chicken broth and stir to mix.
  • Set aside.
  • In casserole dish, beginning with chicken layer, alternate layers of chicken, spaghetti (or noodles) and cheese sauce, making two layers and ending with sauce.
  • Add corn flake crumbs on top of casserole.
  • Drizzle with melted butter.
  • Bake for 30-45 minutes until hot in center.
  • VARIATION: Substitute 2-3 pounds shrimp, peeled and cooked, in place of chicken.
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