July 12, 2017
Traditional tetrazzini requires a rich (and time-consuming) béchamel sauce, but this quick recipe uses canned soup to make a family favorite fast!
16 ounces Mueller's® Spaghetti
1 fully cooked rotisserie chicken; meat cut into bite-size pieces; skin and bones discarded
1 (10.75-ounce) can condensed cream of mushroom soup
1-1/2 cups milk
2/3 cup shredded Parmesan cheese
Additional Parmesan for garnish
1Cook the spaghetti according to package directions; drain well.
2Meanwhile, in a large saucepan, combine cooked chicken, cream of mushroom soup, and milk. Cook, stirring frequently, over medium heat until chicken is heated through and sauce is hot.
3Stir in 2/3 cup shredded Parmesan cheese.
4Add drained spaghetti to saucepan, and toss gently to coat pasta with sauce. If desired, garnish with additional Parmesan cheese.
Try adding 1/2 cup dry white wine or cooking sherry to add another layer of flavor.
For more veggies, sauté 1/2 cup diced onion, bell pepper, or mushrooms in 2 tablespoons melted butter. Proceed as recipe directs, stirring chicken, soup, and milk into cooked vegetables.
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