Chicken Tetrazzini

  • Prep 30 min
  • Total 1 hr 20 min
  • Servings 9

Ingredients

  • 12 oz uncooked spaghetti
  • 2 tablespoons butter
  • 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
  • 3 cups chopped cooked chicken
  • 2 cans (10 1/2 oz each) condensed cream of mushroom soup
  • 2 cups sour cream
  • 1/2 teaspoon freshly ground pepper
  • 1/3 cup grated Parmesan cheese
  • Chopped fresh parsley, if desired

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2
    Cook spaghetti as directed on package using minimum cook time; drain.
  • 3
    Meanwhile, in 10-inch nonstick skillet, melt butter over medium-high heat. Cook mushrooms in butter 6 to 8 minutes, stirring occasionally, until tender and browned.
  • 4
    In large bowl, mix cooked spaghetti, mushrooms, chicken, soup, sour cream and pepper. Pour mixture into baking dish. Sprinkle with cheese.
  • 5
    Bake 40 to 45 minutes or until bubbling on edges and completely heated through. Let stand 5 minutes before serving. Sprinkle with parsley.

  • Finish the creamy pasta with a generous sprinkle of chopped parsley or really bump up the flavor with fresh oregano or thinly sliced basil leaves.
  • It’s important to sauté the mushrooms before stirring them into the rest of the ingredients—they release a lot of water as they cook, so pre-cooking them cooks off their extra moisture plus concentrates their flavor.
  • Somewhat like a white-sauce version of a spaghetti casserole, this tetrazzini version is a great core recipe to use up leftover chicken, turkey, or chopped ham.

Nutrition Facts

Serving Size: About 1 1/2 Cups
Calories
430
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
9g
46%
Trans Fat
1g
Cholesterol
80mg
27%
Sodium
660mg
28%
Potassium
350mg
10%
Total Carbohydrate
39g
13%
Dietary Fiber
2g
10%
Sugars
3g
Protein
23g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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