Chicken Tetrazzini

Chicken Tetrazzini

Enjoy this hearty chicken and pasta tetrazzini casserole that’s made using Green Giant® mushrooms – a classic dinner.

Prep Time

20

Minutes

Total Time

55

Minutes

Makes

12

servings

1
package (16 oz) vermicelli
1/2
cup chicken broth
4
cups chopped cooked chicken
1
can (10 3/4 oz) condensed cream of mushroom soup
1
can (10 3/4 oz) condensed cream of chicken soup
1
can (10 3/4 oz) condensed cream of celery soup
1
container (8 oz) sour cream
1
jar (6 oz) Green Giant® sliced mushrooms, drained
1/2
cup shredded Parmesan cheese (2 oz)
1
teaspoon pepper
1/2
teaspoon salt
2
cups shredded Cheddar cheese (8 oz)
  1. Heat oven to 350°F. Spray 2 (11x7-inch) glass baking dishes with cooking spray.
  2. Cook and drain vermicelli as directed on package, using minimum cook time. Return to saucepan; add broth and toss to coat.
  3. In large bowl, mix chicken, soups, sour cream, mushrooms, Parmesan cheese, pepper and salt. Add vermicelli; toss well. Divide mixture between baking dishes. Sprinkle with Cheddar cheese.
  4. Cover; bake 30 minutes. Uncover; bake 5 minutes longer or until cheese is bubbly.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Make-Ahead Tip
Unbaked casserole may be frozen up to 1 month. Thaw overnight in refrigerator. Remove from refrigerator 30 minutes before baking.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 420
    • Total Fat 17g
      • (Saturated Fat 9g,),
    • Sodium 950mg;
    • Total Carbohydrate 36g
      • (Dietary Fiber 3g,
    • Protein 28g;
    Percent Daily Value*:
      Exchanges:
      • 2 Starch;
      • 1/2 Other Carbohydrate;
      • 2 Very Lean Meat;
      • 1 High-Fat Meat;
      • 1 1/2 Fat;
      Carbohydrate Choices:
      • 2 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.