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Chicken Tetrazzini With Canned Chicken

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Ingredients

1 pint home canned chicken
8 oz. high fiber spaghetti
1 tsp minced garlic
4 oz. sliced mushrooms
1 tsp olive oil
2 Tblsp Flour
1/2 tsp celery seed
1/2 tsp black pepper
1/2 tsp paprika
1 pint chicken stock (home canned)
1 can cream of chicken soup (98% Fat Free)
1/3 cup Parmesan/Asiago/Romano cheese blend

Chicken Tetrazzini With Canned Chicken

Cuisine:
  • 45
  • Serves 8
  • Easy

Ingredients

Directions

I make this with home canned chicken and chicken stock.

 

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Steps

1
Done

Prepare spaghetti in boiling salted water, drain.

2
Done

Preheat oven to 400 degrees

3
Done

Saute mushrooms and garlic in 2 tablespoons butter

4
Done

Remove from heat and add drained spaghetti and toss with mushrooms in butter

5
Done

Put spaghetti and mushroom mixture into a baking dish that has been prepared by rubbing with a teaspoon of olive oil rubbed over interior of dish with a paper towel (or spray with cooking spray and omit olive oil).

6
Done

Stir in flour, celery seed, salt and pepper.

7
Done

Return to heat and slowly add chicken stock and reserved broth from canned chicken.
Cook until thickened.

8
Done

Remove from heat and stir in cream of chicken soup (or home-made alternative)

9
Done

Pour sauce over spaghetti and chicken

10
Done

Sprinkle with Parmesan Blend and paprika

11
Done

Bake at 400 degrees F for 25 minutes.

12
Done

Allow to sit for 5 - 10 minutes to thicken.

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Chicken Salad Wraps
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Mustard Balsamic Baked Chicken

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