Monday, June 27, 2011

Chicken Tetrazzini

I'm sharing a recipe favorite that I got from my mother. This a meal I make when taking food to someone or hosting a large gathering, because the ingredients make two full 9x13 casseroles — so you can take one to someone in need and have one for yourself (or, just freeze the second and eat it later!). Just make sure when delivering that you have a recipe card handy to share in the love...

Chicken Tetrazzini

1 pound of boneless, skinless chicken (boiled & shredded)
3 cans cream of chicken soup
1 cup reserved chicken broth
1 bag (around 2 cups) finely shredded cheese (your choice, I like cheddar!)
1 bag No-Yolk noodles (pre-cooked)

Layer noodles, chicken, and cream of chicken soup and broth. Stir it all together and then top with cheese. Bake covered at 350°F until cheese is melted (around 20 minutes). Cook an additional few minutes uncovered to brown the top.

VoilĂ !

1 comment:

  1. Yum! Thanks to you and your mom for sharing this. I love that it makes two!