Cajun Chicken Tetrazzini

By Booper-2

Goes great with rosemary roasted onions.

Ingredients

• 2-1/2 cups cooked chopped chicken
• 16 oz andouille sausage or smoked turkey sausage, sliced
• 16 oz vermicelli 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

Details

Servings 8
Adapted from plainchicken.com

Preparation

Step 1

serves 8 to 10

Preheat oven to 350. Lightly spray a 9x13-inch pan 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.

Lightly spray a 9x13-inch pan with cooking spray. Layer 1/2 vermicelli, 1/2 chicken, 1/2 sausage, and 1/2 of soup mixture. Sprinkle half of the parmesan cheese on the pasta. Repeat layers and top with remaining parmesan cheese.