Easy Chicken Tetrazzini
Total TimePrep: 15 min. Bake: 1 hour
This is an easy way to make Chicken Tetrazzini! I used fresh mushrooms instead of canned and sauteed them along with the onion and green pepper. Also, since I didn't have pimiento, I diced up a roasted red pepper. I did add some sour cream to the mushroom sauce and also added a cup of grated cheddar into the dish itself, as well as using it on top as indicated in the recipe. Next time, I would add some grated parmesan to the sauce too. Keep an eye on the baking time - 55 minutes was a bit too long in my oven. All in all, a good weeknight meal!
I didn't have the onion, so added 2 stalks of celery diced, omitted the mushrooms, and used Mexican Style 4 cheese blend shredded cheese and it was wonderful! I also used whole wheat pasta. My husband loved it too!
This is an easy meal to make and my husband requested that it be made again and again! A good sign from such a picky eater! Also, I love that it's a white sauce meal that is so low in calories! A rare find!
This was very good, I did add some broccoli for a meal in one.
Awesome! Quick short form but Very Good!!!!!!!
I use cream of celery soup because I think it gives this casserole a more appealing color. I have made multiple pans for carry-in dinners and it always goes over well.
this was good, but I would like to try it with a blush sauce next time