Chicken tetrazzini

It’s obvious that I cut plenty of corners on a traditional tetrazzini recipe. That offering normally includes a thickened sauce made from chicken or turkey broth, celery and onions and pimento. This recipe retains some of the basis of tetrazzini, but was faster and incorporated what I had on hand. It is the kind of dinner that can be made on short notice from items that are readily available in any pantry.

Chicken tetrazzini

1 pound chicken tenders
14.5 ounce can cream of mushroom soup
8 ounces spaghetti, cooked and drained
2 tablespoons toasted almonds, sliced (I actually used a combination of almonds and cashews; that’s what I had)
4 ounce can sliced mushrooms, drained
1 cup water
Salt and pepper
1 tablespoon dried parsley

Season the chicken with salt and pepper, then cook in a skillet. Shred the meat.

To the skillet, add cream of mushroom soup, cooked noodles, sliced mushrooms and 1 cup water.

Blend in cooked chicken and add salt and pepper to taste. Pour the mixture into a 9x13 inch baking dish that has been coated with non-stick spray. Top with parsley and almonds.

Cook at 375 degrees for 30-45 minutes, until casserole is bubbly and top is slightly browned.