Chicken Tetrazzini Recipe

Last night Jace had his second basketball camp and he LOVED it. He did so good and at the end, they played a little 3-on-3. Not to be bias whatsoever, but he was pretty much the best one on the team ;) 

Since we had to leave around 5, I made this Chicken Tetrazzini recipe around 3pm so we ate around 4:30. This meal wasn't too hard to make but just took a little over an hour to be done. I made another Chicken Tetrazzini recipe last year and it was SO good but this one was better! This one had Rotisserie Chicken instead of Chicken Tenders and Cream of Mushroom Soup instead of Cream of Chicken Soup. The original recipe that I used last night can be found HERE. I only made a few measurement changes and besides that, this recipe was PERFECT and 5-Stars! Would definitely make again!

Ingredients:
1 16oz box of spaghetti noodles, cooked al dente, about 10 minutes
3 cups shredded rotisserie chicken
2 cans cream of mushroom soup
2 cups sour cream
1/2 cup chicken broth
1/2 cup melted butter
1/4 cup shredded parmesan cheese
1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/8 tsp cayenne pepper

Directions:
Cook spaghetti noodles al dente. Preheat oven to 325 degrees F. In a large bowl, combine chicken, cream of mushroom soup, sour cream, chicken broth, melted butter (I put in the microwave for 30 seconds), parmesan cheese, salt, pepper, onion powder, garlic powder and cayenne pepper. 

Mix until combined. 

Add cooked noodles and toss to combine. 

Pour into a greased baking dish and top with mozzarella cheese. Cover with aluminum foil and bake for 45 minutes. 

Remove foil and bake for 15 more minutes. 

Top with Parsley and serve with green beans or vegetables. Also, we started using paper plates again. When I do dishes literally everyday, it gets exhausting. So, photos may not be as pretty but food is just as good :)