Growing up, my mom used to always make pasta dishes for lunch. My siblings and I were homeschooled, so we ate at home every day and my mom needed fast, yet filling lunches to be ready within an hour so we could get back to work. One of her go-to dishes was this Chicken Tetrazzini.
She loved how versatile it was and her favorite part: all the kids loved it. This is a recipe that can be prepared in advance and then cooked at the time you’re ready to eat. My mom would often prep this meal the night before and leave it in the fridge overnight.
Then, about an hour before we were ready to eat, she would pop it in the oven and then didn’t have to worry about it again. It was definitely a convenient meal.
Recipe and photo courtesy of The South In My Mouth.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Use different flavored soups or red sauce instead of the chicken soup to change up the flavor of this dish. So many options!
The ingredient list does not match the instructions. I would love to make this if it was fixed.
tell me where the marsala is in the recipe ingredients.