Hey guys! I have a delicious new recipe to share with you today! As most of you know, I’m a big meal planner. Mainly because if I don’t plan our meals, then we don’t eat. Trying to figure out what to make at the end of a busy homeschool day doesn’t usually go well, and since we’re usually running to sports in the afternoons it can get hectic. So a good plan is essential!

So is an easy and good dinner, that everyone likes! I recently tried this recipe from my mom, and everyone enjoyed it, so I thought I would share it with you too! And there are two ways to make this one. The long way…and the fast way. Both are good!

ChickenTetrazziniweb

 

Ingredients: (Long way)

  • 1/4 cup unsalted butter
  • 1 – 8 oz. package sliced mushrooms
  • 1/3 cup all purpose flour
  • 1 – 14 ounce can low sodium chicken broth
  • 1 1/3 cups half and half
  • 3 tablespoons dry sherry (Optional, we skipped this and it was still yummy!)
  • 1/2 teaspoon Kosher salt
  • 1 4/ teaspoon coarsely ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 3 cups (1 pound) cooked boneless skinless chicken, cut into strips or shredded
  • 1/2 pound spaghetti, broken in half and cooked according to package directions
  • 1/2 cup grated Parmesan cheese

Directions:

  1. Preheat oven to 425 degrees.
  2. Cook spaghetti as directed on package and drain.
  3. Melt butter in a large, nonstick skillet over medium-high heat.  Add mushrooms; sauté 4 minutes or until browned.  Sprinkler with flour and toss to combine. Add broth and half-and half, cook stirring often until mixture comes to a boil.  Reduce heat and simmer 2 minutes, stirring constantly.  Stir in sherry (optional) salt, pepper and nutmeg.  Remove from heat and stir in chicken.
  4. Combine spaghetti and chicken mixture.  Toss gently and spoon into a 13×9 inch baking dish or shallow 3 quart baking dish.  Sprinkle with cheese.
  5. Bake 20 minutes or until golden brown and bubbly.
  6. Serve with side salad or veggie and enjoy!

 

Need dinner in a jiffy?

Now ready to see how to make this in about half the time? We’ll be skipping a few steps, but it really helps when you need dinner in a pinch!

Ingredients: (Fast way)

  • 1 can cream of mushroom soup
  • 1 – 8 oz. package sliced mushrooms (Can substitute canned mushrooms)
  • 1 – 14 ounce can low sodium chicken broth
  • 1/2 teaspoon Kosher salt
  • 1 4/ teaspoon coarsely ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 2 large cans shredded white chicken chunks
  • 1/2 pound spaghetti, broken in half and cooked according to package directions
  • 1/2 cup grated Parmesan cheese

Directions:

  1. Preheat oven to 425
  2. Cook spaghetti as directed on package and drain.
  3. Mix remaining ingredients, except Parmesan cheese, in a bowl.
  4. Add cooked, drained spaghetti to soup mixture, and toss gently. Spoon into a 13×9 inch baking dish or shallow 3 quart baking dish. Sprinkle with cheese.
  5. Bake 20 minutes or until golden brown and bubbly.
  6. Serve with side salad or veggie and enjoy!

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