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Chicken tetrazzini

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Ingredients/Components

clove garlic, minced - 1 item
can sliced water chestnuts - 1 item
can cream of mushroom soup - 1 item
grated Cheddar cheese - 1 lb
Kluski egg noodles
small can mushroom stems and pieces - 1 item
small, chopped onion - 1 item
chicken breasts skinless and boneless, cooked and diced into small pieces - 2 3
small can sliced, ripe olives optional - 1 item
chicken broth or more, as needed - 2 c

How to make chicken tetrazzini:

Prepare noodles according to directions on package for al dente. Meanwhile, in small skillet, cook the onion and garlic in 1/2 cup water until onion is tender (the onion will look almost clear). Remove from heat. Drain the noodles; add mushroom soup, chicken broth and grated cheese, reserving 1 cup of cheese to sprinkle on top of the casserole. Add all remaining ingredients: diced chicken, drained water chestnuts, drained olives, drained mushrooms and the onion and garlic mixture to the noodle mixture, stirring gently.

Spoon mixture into 2 (13 x 9 x 2-inch) baking dishes. Top with reserved cheese and bake at 350° for 20 to 30 minutes or until bubbly.

Recipe categories: Chicken, Main dish, Casseroles.

Rating:

3.7

Average rating: 3.7, total votes: 7

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