Cook noodles til tender, 9-11 minutes. Partially thaw chicken if frozen.
Heat oil over medium heat in an extra deep 12 inch nonstick skillet that has a lid. Peel and coarsely chop the onion, adding it to the skillit as you chop. Add the mushrooms and begin to cook, stirring occasionally.
Cut chicken into bite-size chunks, adding them to the skillet as you cout. Rais heat to medium-high and cook for 2 minutes, stirring occasionally. Add carrots, peas, garlic, Worcestershire, and pepper and continue to cook til the chicken is no longer pink, 4-5 minutes.
Pour both soups, milk, and parmesan cheese into a 1-quart or larger bowl and stir well to combine. Drain macaroni and set aside. When chicken is no longer pink in center, add soup mixture, then gently stir in teh macaroni to coat with sauce. Reduce the heat to low. Scatter cheddar cheese on top, cover, and cook just until it melts, about 3 minutes. Remove from the heat and serve.
Originally Submitted
1/11/2011
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