Chicken Tetrazinni

by aimee @ shugarysweets on September 14, 2011

Please trust me that this is one of the best tetrazinnis you will ever eat, even though the picture is a little yellow. As you can tell I don’t put mushrooms in mine, as my husband would probably cry, or throw a tantrum. However, the white wine adds a rich flavor to the creamy sauce, you won’t miss the mushrooms (too much).

My mother in law first introduced me to this delish dish! It’s now my go-to recipe to bring to other families, for instance when a baby is born. Kids love it too, but call it white spaghetti, cause tetrazinni sounds a little too scary!

 

Chicken Tetrazinni

Yield: 8-10

Ingredients

  • 12 oz thin spaghetti, cooked
  • ½ cup butter (plus more for buttering pan)
  • 4 chicken breasts, cooked, diced
  • 2 cans cream of chicken soup
  • 2 cup sour cream
  • ½ cup dry white wine (I use Beringer, but you can also use cooking wine)
  • 2 Tbsp parmesan cheese
  • 2 cup shredded mozzarella cheese

Instructions

  1. Combine 1/2 cup butter, cooked chicken, soup, sour cream, and white wine. Pour into a buttered 13x9. Sprinkle cheese on top. Bake in a 300 degree oven for 45 minutes, covered with foil. Remove foil and bake for another 15 minutes.
  2. May be made in advance and refrigerated (before cooking). However, add time if that is the case to heat thoroughly! Enjoy!
http://www.shugarysweets.com/2011/09/chicken-tetrazinni

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{ 6 comments… read them below or add one }

Jeff September 14, 2011 at 11:08 am

trust me, this is good. I once lived at their house and ate these leftovers for a week straight because no one else would. Wow, that doesnt’ sound like it was good. I guess they didn’t eat them because Aimee made something fantastic every night for dinner.

Reply

CajunFleur September 14, 2011 at 12:42 pm

Do you think this would freeze well?

Reply

Aimee September 14, 2011 at 12:52 pm

Cajun- I have frozen it in a foil pan with heavy duty foil on top (freeze before cooking). Then thaw out in refrigerator (I do it on counter, but the meat is already cooked). Bake normally. I usually fold in a cup of extra cheese (normally you would just put it on top), so that it’s not dry. It’s awesome!

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Tara @ Chip Chip Hooray September 14, 2011 at 12:59 pm

Hi Aimee, is the 1/2 cup of butter just used for buttering the pan, or should it be mixed into the pasta, sour cream, etc.?

Reply

Aimee September 14, 2011 at 12:59 pm

Tara, it’s for mixing in! It becomes all creamy…mmmmmm

Reply

Tara @ Chip Chip Hooray September 16, 2011 at 1:23 pm

Ahh, okay! Mmm, butter makes everything better. ;)

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