Recipe by busymom
"Super-easy chicken tetrazzini. Uses rotisserie chicken to save time."
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1 (12 ounce) package
celery, finely chopped
finely chopped red bell pepper
2 1/4 cups
1 (10.75 ounce) can
cream of mushroom soup
ground black pepper
rotisserie chicken, meat removed and chopped
shredded Cheddar cheese, divided
I cut back on the milk in this recipe and added a few mushrooms that I had in my fridge. When you are putting this together, make sure you check to be sure that there is enough seasoning in this because I thought it was a little on the bland side. This was easy to make and would be a good dish for a busy night! Thanks for the recipe!
This was a good, quick and easy dish that I modified based upon what I had on hand, and I cut the recipe in half. I had fresh portabella mushrooms so I added almost a whole 10oz. package of those but left out the celery. I also added 1 large clove of garlic. I used canola oil to cook the veggies instead of butter. The milk seemed like too much so I cut that in half. I didn't have enough cheddar cheese so I substituted with Swiss for half of the cheese and sprinkled some parmesan on top before I baked it. My only disappointment was that it had too much pepper, but that may have been my own mistake when I cut the recipe down. I would make it again but leave out the pepper.
This turned out great. I didn't have the bell pepper but had some corn on hand. I had made beer can chicken the day before. The family loved it and will definitely make again. Great flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Fast and Easy Chicken Tetrazzini
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 202
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