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Chicken Tetrazzini

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  • Prep 30 min
  • Total 1 hr 20 min
  • Servings 9
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There’s no need to create a complicated sauce for this easy chicken tetrazzini recipe. With some precooked chicken and a couple cans of soup, you can have a fuss-free baked pasta dinner that’s sure to be a hearty, homemade favorite.
Updated Jun 13, 2019
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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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.
  • tip 3
    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

430 Calories, 21g Total Fat, 23g Protein, 39g Total Carbohydrate, 3g Sugars

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.

More About This Recipe

  • Way back at the turn of the last century, Luisa Tetrazzini was a famous opera star. The Italian soprano was famous all over the world, known for her lyric-coloratura parts. She was also known for her discerning taste and hearty appetite. After touring in Italy, Russia, Spain and South America, she made her American debut in San Francisco in 1905. In her honor, the chef at the Palace Hotel in San Francisco, California, named his signature baked chicken dish, chicken tetrazzini, after her. We wouldn’t be surprised if you wanted to burst into song after one bite of this hearty, filling and easy dinner. Once you’ve tried this easy chicken tetrazzini casserole, you can find more traditional favorite recipes, intriguing variations and fresh new takes in Betty’s Best Chicken Tetrazzini Recipes.
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