Italian Chicken Tetrazzini
This classic Italian dish gets a speedy make-over with this dish. It is so creamy and tasty that it will be requested often.—Lynnette Davis, Tullahoma, Tennessee
Ingredients
- 1/2 cup butter
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 2 tablespoons diced pimientos, drained
- 2 cups cubed cooked chicken
- 4 ounces spaghetti, cooked and drained
- 1 cup sour cream
- Grated Parmesan cheese
- Paprika
Reviews
This was very good. I did make a few changes...after melting the butter I added 1 small chopped onion and cooked until softened, then added mushrooms and soups. I also increased past to about 8 oz. and used angel hair. Nice change of pace for dinner.
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My family loves this especially with homemade pasta and green chilies. The chilies give it some real flavor!!
I cut the butter a lot & used light ingredients & my whole family liked this meal. It was so simple to throw together! We'll definately make this again.