Chicken Tetrazzini Bake
Chicken Tetrazzini Bake Recipe from my Mother-in-Law. This is my husband Tyler's favorite meal! Serve with steamed veggies.
Equipment
- 9 X 13-inch bake dish
- Large Saucepan
- Sink Colander
Ingredients
- 6 Chicken Breasts
- 1 stick Butter
- 2 can Cream of Chicken Soup
- 2 can Cream of Mushroom Soup
- 16 oz Greek Yogurt OR Sour Cream
- Parmesan Cheese shredded
- 1 tsp Paprika
- Spaghetti Noodles
Instructions
- Fill a 6-Quart pot with water and then bring it to a boil.
- Cook the spaghetti pasta and then drain in a sink colander when done.
- Spray a 9 X 13-inch bake dish with non-stick spray.
- In a large saucepan, cook the chicken breasts.
- When cooked, cut the chicken on a cutting board.
- In a large bowl mix the 2 cans of cream of mushroom and 2 cans cream of chicken together with 16-oz sour cream OR Greek yogurt.
- Using a large spatula, add the sliced chicken pieces into the sauce mixture and then stir to combine.
- Add the cooked pasta to the bowl and mix well with the sauce.
- Using a large spatula, scoop the chicken and pasta mixture into the prepared baking dish.
- Sprinkle the top with paprika and then top with shredded parmesan cheese.
- Bake Chicken Tetrazzini in the oven at 350 degrees for 1 hour.