Wednesday, January 26, 2011

Chicken Tetrazzini

(I will add a terrible phone quality picture when I get it off my phone)

The very first meal [at least that I remember] I had when I visited Brian's family for one of the first times was Chicken Tetrazzini. It was an instant favorite and I now consider it one of my comfort foods. Before I was learning new recipes and trying to create variety (LONG before morning sickness), this was a meal that I made at least twice a month - when I was single, it served me lunch & dinner for almost a whole week! This is a great meal to take to friends when babies are born!

Chicken Tetrazzini

2 tablespoons onion
1 tablespoon butter
10 3/4 ounces cream of mushroom soup
1/2 cup water
1/2 cup shredded cheddar cheese
1 cooked chicken, deboned & chopped (Rotisserie chickens from HEB are THE BEST)
3 cups cooked spaghetti (I don't actually measure the spaghetti, I usually cook about half to three-fourths a box of spaghetti)
2 tablespoons parsley (I use dried parsley, so I usually only use 1 tbs)
2 ounces chopped pimiento
4 ounces mushrooms, canned & drained 

Cook onion in butter until tender. Add soup, water, and cheese; heat & stir until cheese melts. In buttered casserole dish, combine chicken, spaghetti, parsley, pimiento, and mushrooms. Add soup mixture. Top with extra shredded cheese. Bake, covered, at 350 F. for 20 minutes or until bubbly.If mixture seems too dry, add a little milk.
The recipe doesn't call for this, and I have no idea why, but I add a small can of sliced black olives. I think it just gives the meal a little extra flavor and I'm a big black olive fan!

Enjoy! It is one of my favorites and I know your family will love it, too!