After a lovely (and very warm) Christmas, we are in that blissful week sandwiched between Christmas and New Year’s. It’s been super nice around our house because my husband has the whole week off from work, and I’m only working a couple days. It’s been so relaxing after what seems to be a very hectic couple months. Plus, with the mountain of holiday leftovers in our fridge, I haven’t had to cook in DAYS! Even though I enjoy cooking, the frantic baking marathons lasting all month as I cooked and baked for a half dozen Christmas parties was starting to get a little old, so having a few days to just eat leftovers has been great!
This year, my dad smoked a chicken for our Christmas dinner, and it was so good! We also had quite a bit left over, which has resulted in this AMAZING Cajun Tetrazzini. This would also be great with leftover turkey after Thanksgiving! Or, if it’s not the week after a holiday and you don’t have leftover meat already in your fridge, never fear…just buy a rotisserie chicken, and it works perfectly!
This tetrazzini is simple to make, packs tons of flavor, and yields like 10-12 servings so it makes a bunch! We loved the cajun twist on this classic recipe!
Ingredients
- 2-1/2 cups cooked chopped chicken
- 16 oz andouille sausage or smoked turkey sausage, sliced
- 16 oz vermicelli or spaghetti pasta, cooked according to package directions
- 32 oz chicken broth
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1-1/2 Tbsp cajun seasoning (use more or less to taste)
- 1/2 cup grated parmesan cheese
Directions
- Preheat oven to 350 degrees F. Spray a 9x13 baking dish with cooking spray.
- In a large skillet over medium heat, cook sausage until lightly browned, about 5 minutes. Remove from heat and set aside.
- Whisk together soups, chicken broth, and cajun seasoning.
- In the prepared baking dish, layer 1/2 of the pasta, then 1/2 of the chicken, 1/2 of the sausage, and 1/2 of soup mixture. Sprinkle half of the parmesan cheese on top. Repeat layers, ending with remaining parmesan cheese.
- Bake for 45 minutes, until bubbly.
Source: Plain Chicken