This week I tried two new recipes, both of which my family loved! (That pretty much never happens, LOL)
Thanks to Jamie for posting these in her "Notes" on Facebook! :)
Chicken Tetrazzini (I doubled this for us, but this is the original recipe)
1 pkg (7 oz) thin spaghetti, broken in half
2 cups cubed cooked chicken
1 small onion, chopped
1 tbsp butter
1 can cr of mushroom soup, undiluted
1 cup milk
1/2 tsp poultry seasoning
1/8 tsp ground mustard
salt & pepper to taste
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 tbsp shredded parmesan cheese
Minced fresh parsley
Cook spaghetti according to pkg directions. Drain & place in a greased 11x7 baking dish. Top with chicken; set aside.
In a skillet, saute the onion in butter until tender. Whisk in the soup, milk, poultry seasoning, salt & pepper and mustard until blended. Stir in the cheddar cheese; cook & stir over medium heat until cheese is melted. Pour over chicken.
Sprinkle with mozzarella and Parmesan cheeses (dish will be full).
Bake, uncovered, at 350 for 25-30 mins or until heated through and cheese is melted. Sprinkle with Parsley.
Chicken Enchilada Casserole (The only thing Chris wanted added to this next time was jalapenos, because he wants it a bit more spicy. Otherwise he loved it!)
1 1/3 cup chicken broth
1 can green chiles
1 cup chopped onion
1 cup fat free sour cream
3/4 tsp salt
1 tsp cumin
1 tsp pepper
2 cans 98% Fat Free Cream of Chicken Soup
1 tbsp minced garlic
1 pkg corn tortillas (at least 12 count)
4 cups cooked chicken (I boiled it and shredded in food processor)
2 cups shredded cheddar cheese
Combine the 1st 9 ingredients and bring to a boil in a pan. Remove from heat. Spread a little of the soup mixture in the bottom of a 9x13 pan. Top with 6 tortillas. Sprinkle with chicken & cheese. Repeat Layers ending with cheese. Bake at 350 for about 35 mins.