There’s no need to create a complicated sauce for this easy chicken tetrazzini recipe. With some precooked chicken and a couple cans of soup, you can have a fuss-free baked pasta dinner that’s sure to be a hearty, homemade favorite.
More About This Recipe
- Way back at the turn of the last century, Luisa Tetrazzini was a famous opera star. The Italian soprano was famous all over the world, known for her lyric-coloratura parts. She was also known for her discerning taste and hearty appetite. After touring in Italy, Russia, Spain and South America, she made her American debut in San Francisco in 1905. In her honor, the chef at the Palace Hotel in San Francisco, California, named his signature baked chicken dish, chicken tetrazzini, after her. We wouldn’t be surprised if you wanted to burst into song after one bite of this hearty, filling and easy dinner. Once you’ve tried this easy chicken tetrazzini casserole, you can find more traditional favorite recipes, intriguing variations and fresh new takes in Betty’s Best Chicken Tetrazzini Recipes.
Chicken Tetrazzini
- Prep Time 30 min
- Total 1 hr 20 min
- Servings 9
- Ingredients 9
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
-
Step1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
-
Step2Cook spaghetti as directed on package using minimum cook time; drain.
-
Step3Meanwhile, in 10-inch nonstick skillet, melt butter over medium-high heat. Cook mushrooms in butter 6 to 8 minutes, stirring occasionally, until tender and browned.
-
Step4In large bowl, mix cooked spaghetti, mushrooms, chicken, soup, sour cream and pepper. Pour mixture into baking dish. Sprinkle with cheese.
-
Step5Bake 40 to 45 minutes or until bubbling on edges and completely heated through. Let stand 5 minutes before serving. Sprinkle with parsley.
Nutrition
430
Calories
21g
Total Fat
23g
Protein
39g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: About 1 1/2 Cups
- Calories
- 430
- Calories from Fat
- 190
- Total Fat
- 21g
- 32%
- Saturated Fat
- 9g
- 46%
- Trans Fat
- 1g
- Cholesterol
- 80mg
- 27%
- Sodium
- 660mg
- 28%
- Potassium
- 350mg
- 10%
- Total Carbohydrate
- 39g
- 13%
- Dietary Fiber
- 2g
- 10%
- Sugars
- 3g
- Protein
- 23g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 0%
- 0%
- Calcium
- 10%
- 10%
- Iron
- 15%
- 15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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