Ingredients
– 3 cups cooked chicken, shredded
– 8 ounces spaghetti or fettuccine
– 1 cup sliced mushrooms
– 1 cup frozen peas
– 1/2 cup grated Parmesan cheese
– 1 can (10.5 ounces) cream of mushroom soup
– 1 cup chicken broth
– 1/2 cup milk
– 1 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Salt and pepper to taste
– 1/2 cup breadcrumbs
– 2 tablespoons butter, melted
– Fresh parsley for garnish (optional)
Equipment Needed
– Large pot for boiling pasta
– Skillet for sautéing mushrooms
– Mixing bowl
– 9×13-inch baking dish
– Whisk
– Spoon for mixing
Step-by-Step Instructions
Making Chicken Tetrazzini is as simple as it is satisfying! I start by boiling a large pot of salted water and cook my pasta according to package instructions. While that’s happening, I sauté my mushrooms in a skillet with a little olive oil until they turn golden brown. The aroma wafts through my kitchen, making it hard not to sneak a taste! Once the pasta is done, I drain it and combine it with the sautéed mushrooms, shredded chicken, frozen peas, and a mixture of the cream of mushroom soup, chicken broth, milk, and seasonings in a large mixing bowl. This is where the magic begins! The sauce envelops all of the ingredients, making them feels right at home together. (See the next page below to continue steps…)