Saturday, January 30, 2010

Chicken Caesar Tetrazzini

8 ounces uncooked spaghetti
2 cups shredded or cubed chicken (cooked)
1 cup chicken broth
1 cup Caesar Dressing
1 jar (4.5 ounces) sliced mushrooms (drained)
1/2 cup grated Parmesan cheese
1/4 cup dry bread crumbs

Cook spaghetti according to package directions. Drain and combine with chicken, broth, dressing and mushrooms in a large mixing bowl. Place mixture in a 2-quart casserole dish. Mix together cheese and bread crumbs; sprinkle over spaghetti mixture. Bake at 350* for 25 minutes or until hot and bubbly. Enjoy!!!

** Rotisserie chicken is really easy to use with this recipe and is very tasty too!! One rotisserie chicken yields approximately 3 cups of chicken.

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