Chicken Tetrazzini
Recipe GLPRadf61bd43d4e58
This creamy baked pasta dish combines tender shredded chicken with al dente spaghetti, bound together in a rich Alfredo and cream of mushroom sauce. Topped with toasted pecans and finished in the oven until golden and bubbling, this comforting casserole is perfect for weeknight dinners.
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Ingredients
10 oz refrigerated Alfredo sauce
1 can cream of mushroom soup (10.5 oz)
1 cup shredded Parmesan cheese
1/4 cup chopped pecans
1/4 cup sliced pimento-stuffed olives
2 tablespoons dry sherry
3 cups shredded cooked chicken
8 oz thin dried spaghetti, broken into thirds
Directions
Preheat your oven to 375°F. Bring a large pot of salted water to a rolling boil. Add the broken spaghetti and cook until al dente, about 5–7 minutes. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the spaghetti thoroughly.
In a large mixing bowl, combine the Alfredo sauce, cream of mushroom soup, Parmesan cheese, pimento-stuffed olives, and sherry. Stir until well blended. Add the cooked spaghetti and shredded chicken to the sauce mixture along with the reserved 1/2 cup of pasta water. Mix gently until all ingredients are evenly coated.
Pour the entire mixture into a 9×13 inch casserole dish and smooth the top. Sprinkle the chopped pecans evenly over the surface.
Bake uncovered for 25–30 minutes, or until the casserole is bubbling throughout and the pecans are lightly toasted. The chicken and sauce should reach 165°F internally.
Remove from the oven and let rest for 2–3 minutes before serving. Divide into portions and serve immediately while hot.
