|Chicken Tetrazzini - hot out of the oven|
As the kids get older and life gets busier it can be easy to give up on trying to get a meal on the table. Seriously, there are many nights when I have about 20 minutes to cook dinner in order to give us 20 minutes to sit down and eat before we're out the door again. But sitting down to dinner as a family is something I feel really strongly about. At dinner I learn the most about what is going on in my kids' lives. I refuse to give up family dinners. Hence the need for quick, easy and delicious dinners the entire family will like.
I decided to have the kids help me make the meal. More chance of them eating right?
We had pasta a few nights ago so I pre-cooked the noodles for tonight's meal and put them in the fridge. The recipe calls for shredded roasted chicken so I picked up a rotisserie chicken at the grocery store during my shop. I had already pre-shredded it for my quick dinner and that made a huge difference in my prep time. I omitted the mushrooms because they aren't popular with my kids.
|Chicken Tetrazzini - Ready to go in the oven|
Well, I shouldn't have worried. The recipe was quick to make, easy AND everyone liked it. I served it with a spinach salad and milk to round out the meal. This was an easy side too because I already had the spinach on hand because it was an ingredient in the recipe.
Planning ahead always makes dinner time easier and this recipe allows you to prep the entire meal ahead of time so that on a busy night you can just pop it in the oven when you get home. If you plan on doing it this way, add another 15 minutes or so to the cooking time to ensure it is warm all the way through.
My kids now love saying "Chicken Tetrazzini" and it will definitely become one of the staple recipes in our busy weeknight repertoire. You can add in any vegetables or spices that your family likes so really, the possibilities are endless!
|Image - Cook with Campbell's|
|2 cans (568 mL)||CAMPBELL'S® Condensed Low Fat Cream of Chicken soup|
|3 cups (750 mL)||roasted chicken, shredded|
|1.25 cups (310 mL)||milk|
|1/2 cup (125 mL)||Parmesan cheese, grated|
|1 tsp (5 mL)||onion powder|
|1 tsp (5 mL)||garlic powder|
|1 tsp (5 mL)||Italian seasoning|
|6 oz (170g)||mushrooms, sliced thin|
|1 cup (250 mL)||fresh spinach, loosely packed|
|4 cups (1 L)||hot cooked penne (about ½ of a 1lb package)|
|1/4 cup (60 mL)||bread crumbs|
|1/4 cup (60 mL)||mozzarella, grated|
- Combine all ingredients except bread crumbs and mozzarella in a large bowl and mix well. Transfer to a 3 liter casserole dish.
- Mix bread crumbs and mozzarella and sprinkle evenly over dish. Transfer to a pre-heated oven and bake for 20 minutes at 375°F (190°C) or until casserole is bubbling and topping is browned.
- Cool for 5 minutes before serving.
Because this recipe is for 6 people and we are only 4, there were leftovers! I am a huge fan of leftovers! I added some chili flakes for my husband and I then popped it into the oven in a covered casserole dish. I heated it for about 40 minutes (from cold out of the fridge) and it was DELICIOUS! So, as a bonus I got an extra meal that took no prep time at all. Gotta love that!
This post was generously sponsored by Campbell’s, but the opinions and images are my own. For more quick and easy meals kids will love, visit CookwithCampbells.ca.