Cajun Chicken and Sausage Tetrazzini

 

When I make a new recipe I always try and write a few notes about the recipe. That way when I go to blog it I do not have to remember how it tasted or how it turned out and any changes I would or did make. When I read my notes for this one I got a good chuckle out of them, "spicy, good spicy, flavorful spicy, so much flavor". So according to my notes this pasta is not just spicy, but good and flavorful spicy. One of my favorite types of meals.

Cajun Chicken and Sausage Tetrazzini

Ingredients:

• 2 1/2 cups chopped cooked chicken breasts
• 16 ounces andouille sausage, sliced
• 16 ounces vermicelli pasta
• 32 ounces low sodium chicken broth
• 10.75 ounce can cream of chicken soup
• 10.75 ounce cream of mushroom soup
• 1 1/2 tablespoons cajun seasoning
• 1/2 cup shredded parmesan cheese

Directions:

1. Preheat the oven to 350º F. Spray a 9x13 inch baking dish with cooking spray.
2. Cook the pasta according to the package directions until al dente and drain well.
3. In a large skillet, over medium heat, cook the sausage until lightly browned on both sides, about 5 minutes. Remove from the heat and set aside.
4. In a large bowl, whisk together both soups, chicken broth and cajun seasoning.
5. In the prepared baking dish layer, 1/2 of  the pasta, 1/2 of the chicken, 1/2 of the sausage and half of the soup mixture. Sprinkle with 1/2 of the cheese. Repeat the layers and sprinkle the top with the remaining cheese.
6. Bake for 45 minutes or until bubbly and most of the liquid is gone.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 527
Total Fat		23.2g
Saturated Fat		7.4g
Trans Fat		0.1g
Polyunsaturated Fat		3.8g
Monounsaturated Fat		7.3g
Cholesterol		76.5mg
Sodium		1456.1mg
Total Carbohydrates		47.9g
Dietary Fiber		12g
Sugars		3.3g
Protein		31g
Calcium		2.5%
Iron		15%
Potassium		382.3mg
Vitamin A		6.7%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Plain Chicken.