My Tetrazzini

  1. Preheat oven to 375F Grease a 3 quart casserole.
  2. Bring a pot of salted water up to a boil, cook thin spaghetti according to package directions, drain, return to pan.
  3. Mix soup mix & water in a small saucepan, heat over medium until boiling, cook 1 minute stirring constantly, remove from heat & set aside.
  4. In a large skillet heat oil over medium high, add mushrooms & onions, and saute until golden brown.
  5. Reduce heat to low, stir in chicken, broth, sherry, Worcestershire, prepared soup.
  6. Stir until well combined.
  7. Stir in Italian cheese blend, & 1/2 cup of Parmesan, pepper to taste.
  8. Pour over cooked spaghetti & toss until combined.
  9. Transfer to prepared casserole, top with remaining Parmesan, bake uncovered 20-25 minutes until bubbling.
  10. Let rest 5 minutes, serve.

thin spaghetti, cream of mushroom soup mix, water, olive oil, mushrooms, onion, chicken, chicken broth, sherry, worcestershire sauce, italian cheese blend, parmesan cheese, fresh ground pepper

Taken from www.food.com/recipe/my-tetrazzini-511530 (may not work)

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