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Tetrazzini
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Prep Time:
30 minutes
Total Time:
1 hour
Creamy chicken and pasta casserole, a family favorite.
Ingredients:
  • 8 oz uncooked spaghetti, broken in half
  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion (1 medium)
  • 1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
  • 1/2 cup half-and-half
  • 2 cups chopped deli rotisserie chicken or cubed cooked turkey
  • 1/3 cup shredded Parmesan cheese
  • 1/3 cup Progresso™ Panko Italian style crispy bread crumbs
Instructions:
  • Preheat your oven to 350°F and generously coat a 11x7-inch (2-quart) glass baking dish with cooking spray.
  • Prepare and drain spaghetti according to package instructions; reserve. Heat oil in a 12-inch skillet over medium-high heat. Sauté onion for 2 to 3 minutes until almost tender. Add soup, half-and-half, salt, and pepper; bring to a boil. Mix in chicken and cooked spaghetti. Transfer the mixture to a baking dish.
  • Cover the dish with foil and bake for 20 minutes. In a small bowl, combine the Topping ingredients and sprinkle over the pasta mixture. Bake uncovered for about 10 more minutes, or until bubbly around the edges and the center is heated through.

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