Recipe by Progresso™ Recipe Starters™
"Enjoy hearty chicken and spaghetti tetrazzini for dinner--baked using Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce."
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uncooked spaghetti, broken in half
1 (9 ounce) pouch
Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce
chopped deli rotisserie chicken or cubed cooked turkey
Toppings, if desired:
shredded Parmesan cheese
Progresso® Italian style panko crispy bread crumbs
I tasted the sauce after bringing it to a boil and decided to add some garlic powder. Then I added the chicken and spaghetti. I've discovered that all the Progresso Recipe Starters are thin until they bake in the oven. They then miraculously thicken up. So I wasn't worried about the consistency of the sauce. I decided to add the parmesan to the entire casserole and stir it in. Since others said the casserole dried out, I baked it for only 15 minutes. Then I removed the foil, added the panko crumbs and just a little parmesan, and returned it to the oven for 5 minutes. It turned out great. This is something I would definitely fix again.
I like tetrazzini, but this one seemed not to have the "wow" factor. It was good, but I thought it could use some jazzing up. I will kmake it again, but add a bit more pizzaz. I love that this can be frozen and served later, and I made several lunches for the office from this recipe.
Good for a quick & convenient weeknight meal, just add a side of steamed broccoli (or your favorite vegetable). Don't be afraid of the amount of sauce you end up with in step 4, once you add the spaghetti and chicken it coats it and doesn't seem soupy. I liked that I had most of the ingredients on hand--just add Progresso!
As I've found with all the Progresso Starter Recipe Sauces that I've tried, this was too thin, particularly after adding the half-and-half. I cooked the sauce for about another 30 minutes to reduce it before adding the chicken and spaghetti. I didn't add any additional ingredients, followed the recipe, and it was basically pretty tasteless. Yes, we ate it, but I won't be making this again. I hate to give a bad review, but it was a total disappointment.
I made a few additions: yellow bell pepper, sliced mushrooms, chopped garlic, and broccoli florets. Came out pretty good, but needed more salt and pepper. I didn't have Italian style Panko, just plain and didn't bother to add Italian seasoning to it, but I don't feel it made much difference. Also used egg noodles instead because they seemed better for a casserole. I think adding the garlic and mushrooms is a must!
The family enjoyed this. I gave it a 3 because the hubby loved it... the kids and I LIKED it. It was a thick sauce... but could have been more flavorful. I think it needed more salt or garlic or something. I just hated to add MORE salt because the Progresso already has a bunch in it.
When you have some leftover chicken, this is a really good way to use it. I made half a batch of this recipe, using capellini because that's all my hubby will normally eat when it comes to pasta. I had leftover chicken from Perfect Roast Chicken from this site, but I did use three times the Italian seasoning and also my new favorite Papa's Seasoning Salt from this site for flavoring. I keep forgetting to buy more panko, so I used Progresso's Italian bread crumbs. Otherwise, I did follow the recipe (really, all the ingredients were within the realm of reason). We thought this was really good. This is easily a repeat. I would perhaps add some of Trader Joe's marinated artichoke hearts or mushrooms if they were on hand. This is Progresso's attempt at helping the busy cook prepare an easy meal on a busy day, and I think they succeeded!
I thought this was good, quick and easy comfort food for a MN winter night. I added a small can of mushrooms and a can of mixed peas/carrots and a dash of garlic powder based on what I read. I think I would add additional chicken if I make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 214
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