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Post by Loupy on Sept 14, 2013 23:22:20 GMT -7
Chicken Tetrazzini From: Stephanie Parker @ www.plainchicken.com/This is so simple, but it is seriously delicious. To cut down on prep time, I use a whole rotisserie chicken. You can assemble this the night before and just pop it in the oven when you are ready. This also makes great leftovers and freezes well - which is good because this makes a ton! Chicken Legs' favorite part of the dish is the browned parmesan cheese crust on top. Ingredients: 1 whole rotisserie chicken 16 oz vermicelli pasta, cooked according to package directions 32 oz chicken broth 1 can cream of chicken soup 1 can cream of mushroom soup 1 tsp garlic powder 1/2 cup grated parmesan cheese
Directions: Preheat oven to 350. Remove meat from the chicken and chop. Whisk together soups, chicken broth, and garlic powder. Lightly spray a 9x13-inch pan with cooking spray. Layer 1/2 vermicelli, 1/2 chicken, and 1/2 of soup mixture. Sprinkle half of the parmesan cheese on the pasta. Repeat layers and top with remaining parmesan cheese.
Cover with foil and bake for 1 1/2 hours.Copyright © 2007-2013 Stephanie Parker | Plain Chicken, Inc. All Rights Reserved.
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