Chicken and Green Olive Tetrazzini
Serves: 8 | Prep: 15 min | Cook: 50-55 min | Ready: 1 hr 5 min
INGREDIENTS
8-10 oz. spaghetti, cooked
4 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of chicken soup
8 oz. grated cheddar cheese
1/2 c. sour cream
1/2 lb. mushroom slices
1-2 T. olive oil
1/4 onion, finely chopped
1/2 c. sour cream
1/2 lb. mushroom slices
1-2 T. olive oil
1/4 onion, finely chopped
1 c. sliced green olives
1 c. reserved chicken broth
1 c. reserved chicken broth
NOTES
This recipe comes from TK,
who is one of the best cooks
I have ever met. She can make
an entire 4 course dinner with
random stuff you have in the
cabinet and frig. One night we challenged her to make a
chocolate cake from my nearly
bare cabinets. She did it and
it was delicious.
DIRECTIONS
Boil chicken in water, salt, pepper, garlic, celery and onion for 20 minutes or until chicken is no longer pink inside. Drain and reserve strained broth. cut up chicken into bite size pieces. Sautee mushrooms and onions in olive oil.
Heat soup, slowly in sauce pan. Add cheese, sour cream, chicken, mushrooms, olives and broth. Mix with drained spaghetti. Mixture should be sloppy. Add more chicken broth if mixture seems dry. Pour into casserole dish, top with extra cheese and bake at 350 degrees for 20-25 minutes or until bubbly.
