#56 Chicken Tetrazzini

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Ingredients:

  • 3 boneless, skinless chicken breasts- cut in bite sized pieces
  • about 12 oz vermicelli pasta
  • 48 oz chicken broth
  • 2 cans cream of chicken soup
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • 1 cup grated Parmesan cheese
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Directions
  1. Put your chicken stock/broth in a large pot and bring to a boil. Add your noodles and cook about 10 minutes, or until tender. Combine cream of chicken, garlic powder, onion powder, salt and Parmesan cheese in a medium bowl.

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  1. Put about half of your vermicelli pasta on the bottom of your casserole dish

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  1. Layer half of your chicken on top of your pasta

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  1. Layer half of the soup/cheese mixture on top of the chicken. Repeat layers.

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  1. Cover your casserole with foil and place in the oven 375 degrees and cook for about 45 minutes at 375°. Remove foil and continue cooking until all bubbly around the edges and most importantly in the middle.

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We both agree that this is going to be a new favorite meal for us. I can’t overstate how tasty this is!

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