This is my take on chicken tetrazzini. This dish is a great way to hide some veggies in a delicious casserole! It was adapted from a recipe in the cookbook "The Pioneer Woman Cooks" by Ree Drummond. Check out her website for some other great recipes, or pick up her cookbook, it's a great one!
Chicken Tetrazzini
2 chicken breasts
8 oz whole wheat angel hair pasta
2 oz pimientos, drained1/2 onion, chopped
1/2 green bell pepper, chopped
1 tsp olive oil
1 can cream of mushroom soup
2 cups shredded cheddar cheese1/2 tsp seasoning salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
Boil chicken about 20 minutes until done. Set aside 1 cup of chicken broth. Shred with a fork and knife, set aside. Cook pasta according to package directions, drain. Saute chopped onion and green pepper with 1 tsp olive oil until tender. In a large bowl, mix chicken, pasta, 1 cup cheddar, cream of mushroom soup, onion, pepper, drained pimientos, and spices. Pour into 2 quart baking dish. Top with remaining 1 cup of cheddar. Bake at 350 degrees for 35 minutes.
 |
| After a long day of standing, sometimes I need to get off of my feet while cooking! |
