Aunt Patsy's Chicken Tettrazini with home canned chicken

Aunt Patsy's Chicken Tettrazini with home canned chicken

3.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 302.9
  • Total Fat: 13.1 g
  • Cholesterol: 60.6 mg
  • Sodium: 450.3 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 3.8 g
  • Protein: 19.7 g

View full nutritional breakdown of Aunt Patsy's Chicken Tettrazini with home canned chicken calories by ingredient
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Introduction

I make this with home canned chicken and chicken stock. This is from my Kindle book, I Can Can Chicken. I make this with home canned chicken and chicken stock. This is from my Kindle book, I Can Can Chicken.
Number of Servings: 8

Ingredients

    1 pint home canned chicken (boneless skinless breast)
    8 oz. high fiber spaghetti
    1 tsp minced garlic
    4 oz. sliced mushrooms
    1 tsp olive oil
    2 Tblsp Flour
    1/2 tsp celery seed
    1/2 tsp black pepper
    1/2 tsp paprika
    1 pint chicken stock (home canned)
    1 can cream of chicken soup (98% Fat Free)
    1/3 cup Parmesan/Asiago/Romano cheese blend

Directions

Prepare spaghetti in boiling salted water, drain.
Preheat oven to 400 degrees
Saute mushrooms and garlic in 2 tablespoons butter
Remove from heat and add drained spaghetti and toss with mushrooms in butter
Put spaghetti and mushroom mixture into a baking dish that has been prepared by rubbing with a teaspoon of olive oil rubbed over interior of dish with a paper towel (or spray with cooking spray and omit olive oil).
Stir in flour, celery seed, salt and pepper.
Return to heat and slowly add chicken stock and reserved broth from canned chicken.
Cook until thickened.
Remove from heat and stir in cream of chicken soup (or home-made alternative)
Pour sauce over spaghetti and chicken
Sprinkle with Parmesan Blend and paprika
Bake at 400 degrees F for 25 minutes.
Allow to sit for 5 - 10 minutes to thicken.

Serving Size: Makes 8 generous servings

Number of Servings: 8

Recipe submitted by SparkPeople user JENNYFAYE55.

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  • Very Good
    Thanks for sharing - 8/1/20

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