Here it is – the recipe for One Pot Chicken Tetrazzini. This is a great way to use up leftover cooked chicken from the cute little chickens you roasted one night when you were all inspired to save money. SuperBoy was shocked the first time he saw me getting a chicken ready to roast. “Why are you cooking a PUPPY?” He asked incredulously with tears welling in his eyes.
Once we got over that, he was fine with this recipe.
One Pot Chicken Tetrazzini From My Friend Clare
6 servings (and easily doubled)
3 Tbsp melted margarine/butter
1/4 tsp onion powder
2 cups chopped cooked chicken
6 oz spaghetti, broken and uncooked
1 can cream of chicken soup
2 and 1/2 cups chicken broth
1 tsp lemon juice
1/4 tsp pepper
Salt to taste
1 cup mushrooms
Blend margarine and onion powder in pan. Stir in chicken and uncooked pasta. Combine soup, broth, lemon juice, pepper, salt and nutmeg in a bowl; mix well. Pour over pasta. Cover and bring to boil. Reduce heat. Simmer for 15 minutes or until spaghetti is tender; stirring occasionally.. Add mushrooms. Sprinkle parmesan cheese on top.
– Don’t get all twisted about the cream of chicken soup – if all you have is cream of mushroom, by all means, use it.
– Even the onion powder can be substituted. Use minced onion from the spice jar you have that has to be from 1946. Or leftover chopped onions.
– We don’t even ever use the mushrooms. Don’t know why. I think out of solidarity with Clare – whose recipe this is, but who can’t stand mushrooms.
– I usually don’t have Parmesan cheese on hand, so I just dump a handful of whatever shredded cheese is in my fridge at the time.
– Usually I double this, since a box of spaghetti is 12 oz (usually), I just dump it all in and double the rest of the ingredients. Freeze a batch and you have another meal made! Just don’t cook the spaghetti tooooo much if you’re going to freeze this. It gets weird mushy.