We had quite the eventful Thanksgiving weekend. We went to Salt Lake City to visit my husbands family. Traffic both ways to Salt Lake City and back home to Los Angeles was ridiculous. Normally the drive takes 10.5 hours or maybe 11. Guess how long it took us to get home? SEVENTEEN HOURS!! With four kids stuck in the car! Yeah, so not fun.
We also got a speeding ticket in the middle of nowhere on the I-15. We were going 88 in an 80 zone. For real? We weren’t going faster than anyone else. Cray cray. Traffic was completely stop and go after Vegas. We stopped to go to the bathroom at this exit called Primm. I’m not kidding when I say that there were so many people that had exited there that were trying to get back onto the freeway that it took us AN HOUR just to get back on the freeway! So insane!
But I am glad to be back home and sharing this recipe with you. If you’ve never had Chicken Tetrazzini before, it’s delicious! It sounds super complicated. Like some fancy italian dish or something. But don’t let the name fool you; it’s really easy!
The sauce takes only a few minutes to cook and you just need to cook up some pasta to go with it. It’s one of those meals I like to whip up for my family if I’m stumped on what to make for dinner. You can also sub out the chicken for turkey if you still have some leftover from Thanksgiving. This is a dinner your family will love and you’ll want to make again and again.
- 2 cups cooked & diced chicken (or turkey)
- 1 onion, chopped
- 2 Tbsp. butter
- 1 (8-oz.) container fresh, sliced mushrooms
- 2 cans reduced-fat cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 Tbsp. Worcestershire sauce
- ½ tsp. garlic salt
- salt & pepper
- 1 box spaghetti (I used a 13.25 oz. box of Dreamfield’s brand spaghetti)
- chopped parsley, for garnishing
- Boil water in a large pot for pasta. Meanwhile, melt butter in a large skillet and add chicken, onion and mushrooms. Sauté until onion is tender.
- Add in mushroom soups, cheese, Worcestershire sauce and garlic salt. Season with salt and pepper if necessary. Simmer mushroom mixture covered while pasta cooks. Drain pasta and combine with sauce. Dish onto plates and garnish with chopped parsley. Enjoy!