Chicken Tetrazzini
- 8
- 20 minutes
- 45 minutes
Ingredients
- 10 ounce can cream of chicken soup
- 10 ounce can cream of mushroom soup
- 2 cups sour cream
- 1/2 cup butter, melted
- 1/2 cup low-sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 cup frozen peas
- 1 pound seasoned cooked chicken, chopped or shredded
- 1 pound thin spaghetti, cooked al dente
- 1 & 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
- Fresh chopped parsley, for garnish
Directions
- Preheat oven to 350 degrees F. Coat a 9×13 baking dish with nonstick cooking spray and set aside.
- In a large bowl whisk together both soups, sour cream, butter, chicken broth, salt, pepper, and garlic powder until combined.
- Stir in the peas, chicken, and spaghetti; toss to combine until fully coated.
- Pour mixture into the prepared baking dish and sprinkle with the cheeses.
- Cover with foil and bake for 30 minutes, then remove foil and continue baking for another 15 minutes until cheese is melted and casserole is hot throughout.
- Remove from oven and sprinkle with parsley. Let stand 5–10 minutes before serving.
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