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Easy Chicken Tetrazzini

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If you are looking for a great dish to take to a potluck or are having a lot of people over this Chicken Tetrazzini for a crowd is just what you’re looking for. This recipe feeds a lot of people. If you still want to try it, but don’t have a lot of people to feed you could split the recipe between two pans and freeze one for later.

Chicken Tetrazzini

serves 20

What you need:

  • 1 pound spaghetti, broken into pieces
  • 3 (10.75 ounce) cans condensed cream of mushroom soup
  • 12 ounces shredded Cheddar cheese
  • 6 cups shredded boiled chicken breast meat
  • 1 pound sauteed mushrooms
  • 1 (4 ounce) jar sliced pimento peppers, drained
  • 2 cups reserved chicken broth

What you do:

Preheat the oven to 350.  Meanwhile, bring  a large pot of water to a boil and cook the pasta as directed on teh box. Make sure to break up the spaghetti into thirds.  When it’s done, drain and set it aside for now.

Grab a large pan and start warmig the soup. Then add the shredded cheese. Make sure to save some for the topping.  Stir it all toegether and then add the remainder of the ingredients and stir it all together. Add some of the “reserved” broth to make it soupy and mix it all together.

Pour it all in a large baking dish. Top with the remaining cheese and pop it in the oven. Bake it for about 25 to 35 minutes in a preheated oven until it gets bubbly and yummy.

Make it a meal:

Adding a side salad and a loaf of bread makes this dish perfect. You could also add some green beans to the side and it would be quite nice.

What did we think?

We thought this was delicious. In fact, this is exactly what chicken tetrazzini is supposed to taste like. I would happily take this to a family potluck. It would also be a nice dish for a low key rehearsal dinner. The family thought this was great, and ate more than one helping each.

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