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.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 430 Calories

Ingredients

• 1 onion, chopped
• 3 cups water
• 12 ounces shredded Cheddar cheese
• salt and ground black pepper to taste
• 1 large green bell pepper, chopped
• 1 pound skinless, boneless chicken thighs
• 2 (10.75 ounce) cans cream of mushroom soup
• 2 ½ tablespoons Worcestershire sauce
• 1 (8 ounce) package vermicelli pasta

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Bake in the preheated oven until casserole is bubbling and top is lightly browned, 20 to 25 minutes.