When it comes to meals that make large portions and are delicious, this is a winner! My chicken tetrazzini recipe is always a favorite go-to if we are having people over because it is a crowd-pleaser. It does use a lot of dishes during prep time — so get ready — but I promise, it’s worth it!
Ingredients for Chicken Tetrazzini
8 ounces fresh mushrooms
Cook the spaghetti, broken into thirds, in boiling water until al dente. That takes about 7-8 minutes. To check and make sure your pasta is al dente, take a bite of a noodle; you want to see a small white dot in the center of your pasta.Drain the pasta and put cooked noodles into the soup mixture. Add the sour cream, the shredded chicken, and the sautéed mushrooms, and stir.
Pour everything into a 9 x 11 baking dish. Sprinkle with Parmesan cheese and paprika if you desire (it makes the tetrazzini look pretty, I don’t bother though). Bake for one hour and 25 minutes uncovered at 300 degrees.
When I serve this, people always ask me for the recipe so they can make it for themselves at home. I found it originally in the 20th anniversary edition of Just Peachey Bearing Fruit cookbook and have made a few tweaks to make it my own.
For dessert, try this amazing banana chocolate chip muffin recipe. It’s the perfect way to use up all of those overripe bananas, and the muffins are heavenly! Enjoy!
What is your favorite pasta recipe?