So, I theoretically, I would really love to add mushrooms, but it is the one thing I don’t force my kids to eat because I’m not a completely cruel and heartless mom. If your family likes mushrooms, take a bunch (6-8oz) of sliced, sautéed mushrooms and throw them in (I’d leave out the Rotel too). It makes it about ten times more delicious and therefore, perfect. I find that the amount of whining over the mushrooms is not worth it for just my enjoyment alone so I suffer silently. But now, dear readers, you know. You now know how I never complain and I make mushroom-less tetrazzini out of love. I’m just that wonderful.
For this you will need:
Approximately 10 oz of spaghetti noodles, broken and cooked. Cook pasta with salt and oil.
1 10-11 oz can of Cream of Chicken soup. In a pinch you can substitute cream of celery, mushroom broccoli, etc.1 1/4 cup sour cream
1/4 cup milk or fat free half and half
1 cup shredded cheese. I always use Mexican blend, so I can feel like I’m sticking it to the man
1 can drained diced Rotel tomatoes
1 to 11/4 cups shredded chicken
Salt and Pepper to taste
1 roll of Ritz crackers
1/4 cup butter, melted
So traditionally, I pressure-cook an entire chicken (usually two) and then de-bone it. Then I take the shredded chicken and package it up into 1 cup portions and throw it in my deep freeze. Two chickens is usually enough to last me for 6-8 casserole type meals and can really help stretch your budget. One cup sounds like a tiny amount of meat, but combine it with pasta or beans, and you’ve got yourself a budget friendly meal. One cup is enough to make a chicken pot pie that has plenty of chicken.
Make sure and break the noodles into thirds or even fourths. You want them to be broken up and easy to serve more like a casserole. It should be “fork-able” without the tedium of all the spinning that goes with the traditional spaghetti eating.
Stir together the soup, sour cream, milk, shredded cheese, tomatoes, salt and pepper. Then add chicken (if you pressure cooked it like I do, will shred to bits if you over-stir. So add it last after everything else is well combined.) Place noodles in a 9”X13” dish. Pour cheese/chicken mixture over the hot noodles. Toss to coat the noodles completely. Finely crush the Ritz crackers and toss with the melted butter. Sprinkle on top of the noodles.
Cook at 375 degrees in a preheated oven for about 25 minutes or until it is hot and bubbly.
Using cream of broccoli, adding steamed broccoli, leaving out the Rotel is a great variation of this. I call it “Tetrazzini Alfredo” purely so I can convince my kids that it’s a totally different dish.