Chicken Tetrazzini
This chicken tetrazzini is an easy, delicious, creamy, and cheesy pasta dish that takes less than 1 hour to make. It's a great comfort food that the whole family will love!
Servings: 8
Calories: 637kcal
Equipment
- Large Mixing Bowl
Ingredients
- 16 oz fettuccine pasta (or spaghetti, or linguini noodles)
- 4 cups shredded chicken breast (or turkey breast)
- 2 (10oz) cans condensed cream of chicken soup (20 oz total)
- 2 cups sour cream
- 2 cups shredded mozzarella cheese (divided)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken stock
- 1 cup frozen peas
- 1 cup chopped mushrooms
- 1/2 cup parmesan cheese (optional)
- parsely (for garnish)
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease a 3 quart pan (9x13 size or similar) and set it aside.
- Cook the pasta in a boiling pot of water according to the al dente directions on the box. Drain out the water and set the pasta aside.
- Add the shredded chicken to a large bowl, and mix in the cream of chicken soup, sour cream, 1 cup of the mozzarella cheese, salt and pepper, and chicken stock and mix it all together until combined.
- Fold in the peas and mushroom pieces until mixed evenly.
- Add the pasta to the saucy mixture and mix until combined.
- Transfer the mixture into the prepared baking dish.
- Sprinkle the remaining cheeses over the top of the pasta.
- Bake in the preheated oven for 30 to 45 minutes, or until the cheese is golden, the mixture is bubbly and heated through.
- Serve warm topped with parsley, if desired.
Nutrition
Calories: 637kcal | Carbohydrates: 54g | Protein: 39g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 167mg | Sodium: 1209mg | Potassium: 582mg | Fiber: 4g | Sugar: 6g | Vitamin A: 939IU | Vitamin C: 8mg | Calcium: 319mg | Iron: 3mg