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Chicken Tetrazzini
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Prep Time:
30 minutes
Total Time:
1 hour 20 minutes
Simplify chicken tetrazzini with canned soup for a quick, delicious baked pasta dish.
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
Instructions:
  • Preheat your oven to 350°F and generously coat a 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Prepare spaghetti according to package instructions for al dente texture; drain well.
  • In a 10-inch nonstick skillet, melt butter over medium-high heat. Sauté mushrooms in the butter for 6 to 8 minutes, stirring occasionally, until they are tender and browned.
  • Combine cooked spaghetti, mushrooms, chicken, soup, sour cream, and pepper in a large bowl. Transfer the mixture to a baking dish and top with a generous sprinkle of cheese.
  • Bake for 40-45 minutes until edges are bubbling and dish is fully heated through. Allow to rest for 5 minutes before serving, then garnish with parsley.

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