Easy Chicken Tetrazzini

Easy Chicken Tetrazzini by BHG

2 1/2  pounds  skinless, boneless chicken breast halves and/or thighs, cut into 1-inch pieces

2 4 1/2 ounce jars (drained weight)  sliced mushrooms, drained

1 16  ounce jar  Alfredo pasta sauce

1/4  cup  chicken broth or water

2  tablespoons  dry sherry (optional)

1/4  teaspoon  ground black pepper

1/4  teaspoon  ground nutmeg

10  ounces  dried spaghetti or linguine

2/3  cup  grated Parmesan cheese (3 ounces)

3/4  cup  thinly sliced green onion (6)

Toasted French bread slices (optional)


1. In a 3-1/2- or 4-quart slow cooker, combine chicken and mushrooms. In a medium bowl, stir together alfredo sauce, broth, sherry (if desired), pepper, and nutmeg. Pour over chicken mixture in cooker.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

3. Meanwhile, cook spaghetti according to package directions; drain. Stir Parmesan cheese into chicken mixture in cooker. Serve chicken mixture over spaghetti, topping each serving with green onion. If desired, serve with toasted French bread slices. Makes 8 servings.

Photo & Recipe credit> BHG