Creamy Chicken Tetrazzini
This comforting creamy chicken tetrazzini features tender pasta and savory chicken in a rich, bubbly cheese sauce. The perfect easy weeknight dinner!
Equipment
- Large pot
- Large skillet
- 9×13 inch baking dish
Ingredients
- 12 ounces spaghetti
- 2 tablespoons butter
- 8 ounces fresh mushrooms sliced
- 1 can cream of mushroom soup 10.5 ounces can
- 1 cup chicken broth
- 1 cup sour cream
- 1/2 cup grated parmesan cheese
- 3 cups cooked chicken shredded
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F (175°C) and spray a 9x13-inch baking dish with nonstick cooking spray.
- Boil the spaghetti in a large pot of salted water until cooked al dente. Drain and set aside.
- Melt the butter in a large skillet over medium heat. Add the mushrooms and cook for about 5 minutes or until they are tender and browned.
- In a large bowl, mix the cream of mushroom soup, chicken broth, sour cream and parmesan cheese.
- Add the shredded chicken, cooked mushrooms and cooked spaghetti to the bowl. Mix until the pasta is completely coated in the sauce, then transfer to the baking dish.
- Evenly distribute the mozzarella cheese on top of the casserole. Bake for 30 minutes or until the casserole is bubbling and the cheese is melted.
Nutrition
Calories: 469kcalCarbohydrates: 38gProtein: 30gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 94mgSodium: 739mgPotassium: 428mgFiber: 2gSugar: 3gVitamin A: 532IUVitamin C: 1mgCalcium: 245mgIron: 2mg
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.
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