Chicken Tetrazzini

You guys, I was so excited this Sunday to try a few new recipes (yes, I said a few).  I figured I'd make something special for breakfast, I'd make a Valentines treat in the afternoon and a yummy and delicious supper.

Don't you love how you can plan till your blue in the face and nothing goes right and everything just starts falling apart, ugh.

I did make breakfast but we'll save that story for another time.  Let's just say the recipe didn't turn out that great and I'm gonna do some major tweaking this Saturday morning. 

I did end up making treats and almost burned the kitchen down in the process.  I was totally "in the zone" and focused on what I was doing.  I accidentally left our glass stove top burner on low and forgot about it.  I didn't notice that my hubby put the Chicken Tetrazzini with a hot pad on the burner till the hot pad was smoking and practically on fire.

That's about how my Sunday went.

How about you?  Any fun stories you can share?  It will make me feel better, like I'm less of a mess in my kitchen :)

Now let me tell you guys how good this casserole was.  It was definitely a 5 star recipe and that is hard to come by in this house.  We don't often give out a 5 star rating but this dish deserved it.  I have to thank Plain Chicken for posting this delicious goodness on her site.  I found it, pinned it, thought about it, tweaked it, made it, and loved it! 

It has minimal ingredients and came together pretty easily.  I wasn't thrilled about the cook time but it was worth the wait.  This is a must try you guys.  It was goooood!


Chicken Tetrazzini Ingredients
3 boneless, skinless chicken breasts (Mine were uncooked and it turned out great)
about 12 oz vermicelli pasta
48 oz chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1 cup grated Parmesan cheese, divided

Directions
Preheat oven to 375°

Butter the inside of a 9x13 casserole dish and set aside.

Put your chicken stock/broth in a large pot and bring to a boil.  Add your noodles and cook about 10 minutes, or until tender.  Let sit for about 5 minutes in pot while you prepare your other ingredients.

Combine cream of mushroom, cream of chicken, garlic powder, onion powder, salt and 1/2 cup of Parmesan cheese in a medium bowl. 

Cut your chicken into small bite sized pieces.

Now you're ready to assemble and layer your casserole. 

1.  Put about half of your vermicelli pasta on the bottom of your casserole dish
2.  Layer half of your chicken on top of your pasta
3.  Layer half of the soup/cheese mixture on top of the chicken
4.  Repeat Layers
5.  Top with remaining Parmesan cheese

Side Note: my hubby asked that I just mix in all the cheese next time and don't have a layer on the top of the casserole... just worth mentioning.  He didn't like how it got kind of crispy while baking.

Cover your casserole with foil and place in the oven and cook for about 45 minutes at 375°.  Remove foil and continue cooking until all bubbly around the edges and most importantly in the middle.  Don't skip this bubbly in the middle step or your chicken might be undercooked and that wouldn't be good.

 We've been busy sharing this recipe on many different blog link parties! For a complete list of where we like to party please visit the "Link Parties" tab at the top of the page :)