Wednesday, August 31, 2016

Chicken & Broccoli Tetrazzini


I've never heard of Tetrazzini, but I found it as an easy recipe on the Pillsbury website, HERE.  It sounded fun to make because it didn't require boiling the noodles.  The noodles boil as the casserole bakes.  The recipe takes about a full hour from prep to table, but it's doable on a week night.  In fact, I did this after grocery shopping after a work.

It's not necessarily the healthiest meal, because of the cream cheese and pasta.  But it was delicious. 

Recommendations: Don't prepare the frozen broccoli.  Exercise before you eat this.

Results: The delicious was easy to make and delicious to eat.  The problem is some of the noodles stuck together which wasn't appetizing --- but I just took it as a sign we shouldn't eat anymore.Will I make this again?  Probably when I need some comfort food. 

Ingredients:

3 cups shredded cooked chicken
3/4 a box of spaghetti noodles (use wheat if possible)
1 - 32 oz carton of chicken broth
2 - 8 oz - containers of chive & onion cream cheese spread (get light version if you can)
1 small bag (3 cups) frozen broccoli florets
salt & pepper, to taste

Preheat oven to 400°F.   Spray a 9 x 13 dish with cooking spray, place the spaghetti noodles (broken in half) at the bottom of dish.  Set aside.

In a large sauce pan, cook broth and cream cheese, until cheese is melted ( about 10 minutes).  Break up large pieces with a spatula.  Add salt and pepper to taste.

Stir in chicken once cheese is melted down (shouldn't be a watery consistency).  If you can add broccoli, do it.  Otherwise, add the chicken/cheese mixture and broccoli to the top of the noodles.

Cover with aluminum and bake for 30 to 35 minutes. Stir to try and break up noodles and serve immediately.

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