Skip to Content
Menu

Chicken Tetrazzini

  • Jump to Recipe
  • Save
By Betty Crocker Kitchens
Updated Jun 13, 2019
  • Save
  • Share
  • Jump to Recipe
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
  • Save
  • Share
  • Print
  • Keep Screen On

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

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Step 
    2
    Cook spaghetti as directed on package using minimum cook time; drain.
  • Step 
    3
    Meanwhile, 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.
  • Step 
    4
    In large bowl, mix cooked spaghetti, mushrooms, chicken, soup, sour cream and pepper. Pour mixture into baking dish. Sprinkle with cheese.
  • Step 
    5
    Bake 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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved