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Chicken Tetrazzini #2




Source of Recipe


homemakers


List of Ingredients




3 1/2 C. chopped cooked chicken (or turkey or ham)
1 (10 3/4 oz) can cream of mushroom soup
2/3 c. milk
1 (16 oz. jar) Alfredo sauce (we used Classico brand)
12 oz. thin spaghetti, cooked
1 (10 oz) pkg. frozen petite peas, thawed (we used a store brand)
1 (8 oz) pkg. sliced fresh mushrooms (we used canned, drained)
1 1/2 c. shredded baby Swiss cheese
1 c. shredded Parmesan cheese, divided (we used a jar kind not the green can type)
1/2 c. garlic-and-onion seasoned croutons, crushed
1/4 t. paprika

Recipe



Whisk together soup and milk in a large mixing bowl; whisk in Alfredo sauce. Stir in chopped chicken, cooked spaghetti, peas, mushrooms, Swiss cheese and 1/2 c. Parmesan cheese.

Pour into a greased 15 x 10" baking dish. Stir together remaining 1/2 c. Parmesan cheese, crushed croutons and paprika; sprinkle evenly over casserole.

Bake, covered, at 375ºF for 30 mins. Uncover and bake 15 more mins. or until golden brown and bubbly. Let stand 10 mins. before serving. Makes 8 servings.

Note: casserole may be assembled and frozen for up to 1 month. Thaw in refrigerator then bake covered an extra 10 mins.

My notes: This was very good. I will be making it and putting it in smaller containers and freezing. My Mom used to make something similar when we were growing up...she used the water that she boiled the chicken in as cooking "water" to cook the noodles...more chicken taste! Enjoy!!