This chicken and rice casserole, while not a traditional hot dish, does contain the requisite components of one:
Ashley's Different Chicken Tetrazzini
Preheat the oven 190c/170c fan/gas 5.
Recipe Summary Ashley's Different Chicken Tetrazzini
This dish is a little different than a traditional tetrazzini. It has no mushrooms and is made with cheese, onion, bell pepper, soup, and Worcestershire. No one eats this and leaves my house without the recipe.Ingredients | Casserole Recipes With Chicken Thighs
1 pound skinless, boneless chicken thighs
3 cups water
1 large green bell pepper, chopped
1 onion, chopped
1 (8 ounce) package vermicelli pasta
2 (10.75 ounce) cans cream of mushroom soup
2 ½ tablespoons Worcestershire sauce
12 ounces shredded Cheddar cheese
salt and ground black pepper to taste
Directions
Place chicken thighs into a large saucepan, pour in water, and bring to a boil. Reduce heat to low and simmer until chicken is tender and no longer pink inside, 10 to 15 minutes. Drain, retaining chicken stock.
Preheat oven to 375 degrees F (190 degrees C).
Cook and stir green bell pepper and onion in 1 cup retained stock in a saucepan over medium heat until vegetables are tender, about 10 minutes. Cook vermicelli pasta with remaining 2 cups chicken stock in a separate pan over medium heat, stirring occasionally, until pasta is tender and stock has been absorbed, 12 to 15 minutes.
Combine cooked chicken, bell pepper, onion, cooked pasta, cream of mushroom soup, Worcestershire sauce, Cheddar cheese, salt, and black pepper in a large bowl; pour mixture into a 9x13-inch baking dish.
Bake in the preheated oven until casserole is bubbling and top is lightly browned, 20 to 25 minutes.
Info | Casserole Recipes With Chicken Thighs
prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
TAG : Ashley's Different Chicken Tetrazzini
Meat and Poultry Recipes, Chicken, Chicken Thigh Recipes,
