People who love to eat are always the best people … Check This Amazing Recipe: Easy chicken tetrazzini
How to Make Easy chicken tetrazzini
less than 30 mins
30 mins to 1 hour
- 300g/10½oz dried linguine or spaghetti
- 2 tbsp cooking oil, preferably olive oil
- 1 onion
- 1 garlic
- 1 tbsp fresh thyme
- 400g tin cream of mushroom soup
- 400ml/14fl oz chicken stock
- 200–300g/7–10½oz cooked skinless chicken
- 200g/7oz frozen peas
- 25g/1oz dried coarse breadcrumbs)
- 50g/1¾oz Parmesan
Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 1.5 litre/2⅔ pint shallow ovenproof dish.
Cook the pasta in a large pan of boiling water over a high heat for 8–10 minutes, stirring occasionally, until only just tender.
Meanwhile, heat the oil in a non-stick frying pan and gently fry the onion for 5 minutes, stirring regularly, until softened but not coloured. Add the garlic and thyme and cook for 1 minute, stirring constantly.
Drain the pasta, then return to the pan. Add the fried onion mixture, the soup, stock, chicken and peas and mix together well.
Transfer to the greased dish and spread evenly. Mix the breadcrumbs and Parmesan together and sprinkle on top. Bake for 25–30 minutes, or until golden brown and bubbling. Serve with a crisp green salad.