Chicken Tetrazzini

This is the newest staple recipe in my kitchen, and I must say... It is quickly becoming my favorite!  It is an excellent candidate for freezing so that you have a quick and easy meal to pop in the oven on those days when you just don't feel like cooking!

1 (16 ounce) package thin spaghetti broken into thirds (I use Smart Taste)

1/3 cup margarine 

1 large onion, slap chopped into a fine cut

1 -2 tablespoon fresh minced garlic (I use the kind that comes in a big jar)

2 cups sliced mushrooms

1/4 cup whipping cream

3 cups chopped cooked chicken (I package boiled)

1 (10 ounce) can 98% fat free cream of mushroom soup

1 (10 ounce) can 98% fat freecream of chicken soup, undiluted

1 (10 ounce) can 98% fat freecream of celery soup, undiluted

1 (8 ounce) container low fat sour cream

1/2 cup grated parmesan

2 1/2 cups shredded 2% milk cheddar cheese  divided

Black Pepper

Greek Seasoning (OF COURSE!)

  

Directions:

1. Set oven to 350 degrees F.
2. Butter a 13 x 9-inch casserole dish (or a large oval casserole dish).
3. Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta, leave semi-firm as it will cook more in the oven) drain, then transfer to a large bowl.
4. Add in whipping cream and all three canned soups, cooked chicken or turkey, sour cream, Parmesan cheese, and 1-1/2 cup grated cheddar cheese toss well to combine.
5. In a large skillet melt butter; add in the mushrooms and cook until all the liquid is removed (about 10 minutes).
6. To the skillet with the mushrooms, add in onions and garlic, sauté until onions are soft; add to the soup mixture.
7. Stir until all ingredients until thoroughly combined.
8. Season with seasoned salt and pepper and greek seasoning.
9. Transfer to prepared baking dish.
10. Cover with foil and bake about 30-35 minutes (or until hot and bubbly) uncover and sprinkle with about 1 cup grated cheddar cheese, return to oven and bake until cheese is melted (about 5-8 minutes).

DELISH!