My grandma has been making chicken spaghetti for as long as I can remember. It was always very good and one of my favorite meals that she cooked. Years later, I found out that the proper name for it is Chicken Tetrazzini.
People ask me all the time, “where did you learn to cook?” I reply, “watching my grandma cook.” My grandma made cooking look like an art. She never measured anything, but she seemed to know just the right amount to put. I took after her because I don’t measure anything; I just feel it.
This drives my husband crazy. Luckily, I am sharing it with you guys so I had to measure so I could give you the recipe. I’ve added my own twist to the recipe but it’s very similar to my grandma’s. Here is what you need: 4 chicken breast, spaghetti, Italian seasoning, 2 cans of cream of mushroom soup, and cheese. I like to add crushed red pepper and Parmesan cheese too!
Preheat oven to 375 degrees F.
First step: boil the water for the chicken in one pot. Boil water for noodles in another pot. I like to add a little olive oil to the boiling water for the pasta so the spaghetti doesn’t stick together.
Second step: I cut the fat off the chicken, and then I put the chicken in the boiling water. It usually takes anywhere from 15-20 minutes until the chicken is cooked thoroughly.
Third step: Once chicken is cooked. I drain the water and I cut up the chicken.
Fourth step: Add 1/2 tablespoon of Italian seasoning to chicken.
Fifth step: Once the pasta is soft. Drain water and add 2 tablespoons of butter and garlic salt for taste.
Sixth step: Add chicken, noodles, and 2 cans of cream of mushroom soup, garlic salt and mix together.
Seventh step: Add to casserole dish and add cheese on top.
Bake until cheese is melted. Usually it takes 20 minutes. Once it’s done that’s when I add the crushed red pepper and Parmesan cheese. It’s a preference so you don’t have to add it.
Thanks for following,