Description
A hearty chicken tetrazzini made with cream of mushroom soup, perfect for a comforting meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 ounces spaghetti
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 cup peas, frozen or fresh
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/2 cup breadcrumbs
Instructions
- Preheat your oven to 350°F (175°C).
- Cook spaghetti according to package instructions and drain.
- In a large bowl, mix together chicken, cream of mushroom soup, chicken broth, milk, garlic powder, salt, and pepper.
- Add in the cooked spaghetti, peas, and half of the Parmesan cheese. Stir until well combined.
- Pour the mixture into a greased 9×13 inch baking dish.
- Melt butter and mix with breadcrumbs. Sprinkle over the top of the casserole.
- Top with remaining Parmesan cheese.
- Bake for 25-30 minutes or until heated through and golden on top.
Notes
- You can substitute cooked turkey for chicken.
- Use gluten-free pasta for a gluten-free version.
- Add mushrooms or bell peppers for extra flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chicken tetrazzini, cream of mushroom soup, comfort food, easy recipe