CHICKEN TETRAZZINI
Why I Love This Recipe
I first learned to make this while working in the kitchen of a local nursing home when I was in high school and it's been a favorite ever since.
Ingredients You'll Need
16 oz whole wheat spaghetti
2 cups rotisserie chicken (without the skin), shredded
1/4 cup butter, melted
2 1/2 cups Cream of Chicken Soup
2 cups reduced fat sour cream
1/4 cup dry white wine
1 tsp salt
1 tsp pepper
2 tsp dried basil
2 tbsp. grated parmesan cheese
1 1/2 cup part-skim mozzarella cheese
1/2 cup shredded cheddar cheese
Directions
1.Preheat oven to 300
2.Spray a large casserole dish with nonstick spray, set aside
3.Cook pasta to al dente according to package directions
4.In a large bowl combine chicken, butter, soup, sour cream, wine, salt, pepper & basil
5.Add in cooked pasta and toss to combine
6.Pour into casserole dish and top with both cheeses
7.Cover with foil and bake for 45 minutes
8.Remove foil and cook for an additional 15 minutes, or until cheese is starting to brown and sauce is bubbly
9.Remove and let stand for 5 minutes before serving
10.Serve & ENJOY!!
11.**Can be prepared ahead of time and refrigerate until ready to cook, just add an additional 10-15 minutes to the cooking time as needed
