This dish is called “tetrazzini,” although it isn’t really. According to Wikipedia, a tetrazzini, originally named after opera singer Luisa Tetrazzini, is an American dish “usually involving a non-red meat, mushrooms, and almonds in a butter/cream and parmesan sauce flavored with wine or sherry, over spaghetti”. This dish only meets three of those criteria, but the person who supplied the recipe that I’ve based my version off of calls it a tetrazzini, so we won’t change it.
If you cook for picky eaters, the budget-conscious, or you’re just far too tired to whip up anything that requires effort, this is for you. Kids love it: a bowl of spaghetti, cheese and chicken – how horrible could it be? I’m not even a big fan of frozen peas, but how can I possibly dislike them when they’re smothered in a cream of chicken sauce and cheddar cheese? Answer: Inconceivable!
Chicken (Not Really A) Tetrazzini
Adapted from Recipezaar
2 cups spaghetti, broken into 2 inch pieces
2 chicken bouillon cube
3/4 cup boiling water
1 (10 3/4 ounce) can low-sodium cream of chicken soup
1/4 teaspoon celery salt
1/4 teaspoon pepper
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup chopped onion
1 cup frozen peas
1 1/2 cups shredded cheddar cheese, divided
Preheat your oven to 350°F, and take out two medium-sized cooking pots.
Cook up your spaghetti in one. Boil the water and follow package instructions. Note: Sometimes I don’t have enough of one kind of spaghetti, but I do have a couple of varieties with only a little in each box. Instead of letting that go to waste, I will often cook the different spaghettis up together – elbows, farfalle, penne, whatever – into this dish. It’s a nice way to use up any of the remaining noodles so they don’t go to waste.
In the other pot, drop in your bouillon cubes and the 3/4 cup of water. Turn the burner on to medium. When the water starts to boil, take a fork and help break down the bouillon cubes until they are dissolved.
Start dumping everything else on the list in, up until the cheddar cheese. We’ll want to add the cheddar cheese right before sticking it into the oven — burned cheese tastes nasty so let’s hold off on that. Mix to combine and turn the burner down to low. Let it cook until the pasta is finished.
Once the pasta is finished, drain it and pour it into the pot that has your chicken mixture. Add 1 cup of shredded cheese and mix everything to combine.
Pour that into a glass baking dish, cover with foil and pop it in the oven for 30 minutes. Sprinkle the remaining cheese on top.
Let’s hear it for one-dish meals. They’re the best!