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Creamy Chicken Tetrazzini

Creamy Chicken Tetrazzini
  • Prep 20 min
  • Total 55 min
  • Servings 12
Enjoy this hearty chicken and pasta tetrazzini casserole that’s made using mushrooms – a classic dinner.
Updated October 18, 2016

Ingredients

  • 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) 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)

Steps

  • 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.

  • Unbaked casserole may be frozen up to 1 month. Thaw overnight in refrigerator. Remove from refrigerator 30 minutes before baking.

Nutrition Facts

Serving Size: 1 Serving
Calories
393.4
Total Fat
17.3g
27%
Saturated Fat
8.1g
40%
Cholesterol
68.6mg
23%
Sodium
628.8mg
26%
Potassium
386.1mg
11%
Total Carbohydrate
33.6g
11%
Dietary Fiber
2.0g
8%
Sugars
2.5g
Protein
24.8g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2.20%
2%
Calcium
23.60%
24%
Iron
7.90%
8%
Exchanges:
2 Starch; 1/2 Other Carbohydrate; 2 Very Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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