Chicken Tetrazzini
Chicken Tetrazzini
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Ingredients
1 pound thin spaghetti
1 (10.5 ounce) can cream of chicken soup
1 (10.5 ounce) can cream of mushroom soup
1/2 cup low-sodium chicken broth
2 cups sour cream
1/2 cup butter, melted
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 pound cooked chicken, chopped or shredded
1/2 cup frozen peas
1-1/2 cups shredded mozzarella cheese
1/2 cup shredded cheddar cheese
2 tablespoons grated Parmesan cheese
Fresh chopped parsley, for garnish (optional)
Directions
Cook pasta according to package instructions, until al dente.
Heat oven to 350 degrees F. Lightly coat a 9x13" casserole dish with non-stick spray, set aside.
While pasta is cooking, combine melted butter, soups, sour cream, chicken broth, garlic powder, salt, and black pepper in a large bowl. Whisk until smooth and combined.
Fold in chicken and peas until coated. When pasta is done, add in and toss to combine. Pour into prepared baking dish and sprinkle cheeses over the top.
Cover with foil and bake for 30 minutes. Remove foil and continue baking for an additional 10-15 minutes, or until warmed through and cheese is melted. Remove from oven and garnish with parsley, if desired.
Nutrition:
Calories: 660kcal | Carbohydrates: 52g | Protein: 35g | Fat: 34g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 852mg | Potassium: 642mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1936IU | Vitamin C: 1mg | Calcium: 270mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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