Southern Louisiana is all about comfort foods! The folks here are known for the delicious foods they cook and the family time spent around food. With 8 kids and most of them are active in sports activities, protein and carbs are essential for their growing bodies. I cook a lot at home first because it is cost effective and second it is healthier than eating out all the time. I have found several meals that my kids absolutely love. The chicken tetrazzini is one of them. It is loaded with chicken and carbs. The well seasoned chicken gives it a wonderful southern taste at the same time the creamy sauce and noodles give it that comfort food feel. This is an easy oven dish that can feed a large family and also be frozen to pull out at a later date to cook. This is definitely a dish that your family will request over and over again.

Must have Tony Chachere's

Recipe:

4 Cups Cooked Chicken

6 Cups dry spaghetti broken int0 3rds

1 white onion chopped into small pieces

2 garlic cloves

8 ounces diced pimentos drained

2 cans cream of mushroom soup

2 cans cream of chicken soup

4 cups fiesta blend cheese

4 cups chicken broth

2 Tablespoons Olive Oil

Tony Chachere's Creole Seasoning

Salt to taste

2 cups additional fiesta cheese

Sauté onions and garlic in 1 Tablespoon Olive Oil. (I recommend using bamboo utensils to stir. They are less harsh on your cookware.) Remove from pan and place in large mixing bowl.

Season the chicken tenderloins with mustard and Tony Chachere's Seasoning. Place in the skillet with an additional Tablespoon olive oil and brown until chicken is cooked.

Remove chicken from skillet and cut into small pieces.

Cook spaghetti in the chicken broth until al dente. Do not overcook.

When spaghetti is cooked and drained combine with remaining ingredients except the additional 2 cups sharp cheddar cheese. Season with salt.

Place mixture in casserole pan and top with remaining sharp cheddar. (Another easy clean up option is to use aluminum foil pans )

Bake immediately or cover and refrigerate up to two days. It can also be covered and frozen for up to six months. Bake at 350 degrees for 45 minutes to 1 hour or until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Also Checkout our Cajun Twist on Traditional Spaghetti Click here

Things I Use in the Kitchen

Tony Chachere's https://amzn.to/3hJGDd9

Boos Block https://amzn.to/2Z8Aj8P

Aluminum Pans https://amzn.to/2XshywJ

Bamboo Cooking Utensils https://amzn.to/2Z8CJnV

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