Wednesday, November 4, 2009

easy chicken tetrazzini

This is such a comfort food. It also makes plenty for leftovers, which I personally love. You can also easily cut the recipe in half if you are making it for a smaller group. Half of the recipe makes plenty for my family of 4.


1 lb cooked and drained spaghetti
5 chicken breasts, cooked and cubed (I usually only use 3 large ones and it's plenty.)
2 cans cream of chicken soup
2 1/4 cups water
1/4 cup butter
2 cubes chicken bouillon
1/4 cup shredded cheddar cheese


1. put cooked spaghetti into a greased 9x13 baking dish. add chicken on top of spaghetti.*
2. In medium saucepan mix together soup, water, butter and bouillon. bring to a boil, and pour over chicken and spaghetti. add shredded cheese on top and press down a little.
3. bake at 350 for about 25 minutes.

*This particular recipe did not call for mushrooms, but I love to add them into mine. I usually place them on top of the chicken before I pour on the sauce. I use 1 small can.

1 comment:

  1. Ashley-

    I'm adding this to my "freezer recipes"- can't wait to try it out!!