Chicken Tetrazzini
This chicken tetrazzini is one of those creamy, comforting dishes that always feels like home. It’s simple to throw together, feeds a crowd, and is the perfect meal for chilly fall evenings.
Ingredients
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4 chicken breasts cooked and chopped in small pieces
(I use small tenders because I don’t like a lot of meat) -
8 oz penne pasta (cook for 8 minutes, don’t drain or rinse—keep it in the pasta water)
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1 can cream of chicken soup (Simple Truth)
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1 can cream of mushroom soup (Simple Truth)
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½ purple onion, chopped
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⅛ cup cooking sherry (vinegar)
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12 oz sour cream
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1 stick butter
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Grated parmesan cheese
Instructions
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Cook chicken in a pan with olive oil, salt, pepper, and a little onion. At the same time, cook pasta.
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Cut the cooked chicken and place in a 9x13 casserole dish.
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In a pan, sauté ½ red onion in 1 stick butter until soft. Add sour cream, both soups, and sherry. Stir and simmer briefly.
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Pour this mixture over the chicken in the casserole dish. Scoop the hot pasta (with pasta water) into the dish.
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Sprinkle with parmesan cheese.
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Bake at 350°F for 20–25 minutes.
